Eggplant Fritters - cooking recipe

Ingredients

2 None large eggplants (2 1/4 lb), stems removed
3.5 oz mozzarella cheese, grated
1/3 cup fresh flat-leaf parsley leaves, roughly chopped
2 cloves garlic, minced
1/2 cup dried breadcrumbs
1/4 cup all-purpose flour
2 None large eggs
None None vegetable oil, for shallow-frying

Preparation

Preheat oven to 425\u00b0F. Prick eggplants all over with a fork. Place on an oiled baking tray and roast for 30 mins, or until soft. Let cool then peel and chop flesh finely.
Combine eggplant, cheese, parsley, garlic, breadcrumbs, flour and eggs in a large bowl. Shape level tablespoons of mixture into oval patties.
Heat oil in a large frying pan over medium-high heat. Working in batches, cook fritters until browned on both sides. Drain on paper towels.