Name: Hot and Spicy Eggplant Patties
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H11M0.000S
Yield: 8 servings
Ingredients: 4 baby eggplants, skin-on and diced; 2 teaspoons salt; 1/2 cup extra-virgin olive oil; 2 cracked cloves garlic, plus 2 finely chopped cloves; 1 red dry hot pepper, diced; 1 large porcini, diced; 2 eggs; 3 tablespoons pecorino Romano; 11/4 cups of unseasoned bread crumbs; 1 1/2 cups vegetable oil or light olive oil; Fresh flat-leaf Italian parsley, finely chopped; Fresh basil, finely chopped; 1/4 teaspoon black pepper

Directions

Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

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Hot and Spicy Eggplant Patties

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