• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 servings
  • 1 eggplant, sliced in 1/2 " slices
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 egg white, beaten (you may need more if you have a large eggplant)
  • 1 cup fresh breadcrumbs (prefer white)
  • 2 tablespoons flour
  • 4 ounces parmesan cheese
  • 4 ounces feta cheese (can omit, to make healthier)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil
  • 2 green onions
  • salt
  • fresh ground black pepper
  • 4 tablespoons olive oil


  • Preheat oven to 375°F.
  • Brush eggplant slices evenly with olive oil.
  • Bake for 20 minutes until golden brown and tender.
  • Remove from oven, and finely dice the eggplant slices.
  • In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
  • Add the salt and pepper in quantities at your discretion.
  • Mix everything well and place in the refrigerator 20min to firm up.
  • (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
  • Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
  • Coat with flour.
  • Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
  • Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred

Categories: Dinner  Mediterranean  Side Dish  Vegetable 

Author Credit: Varsha (recipezaar)

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