Recipe courtesy of Eleanora Scarpetta

Hot and Spicy Eggplant Patties

  • Level: Easy
  • Total: 1 hr 11 min
  • Prep: 1 hr
  • Inactive: 1 min
  • Cook: 10 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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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