2    Eggplants, peeled & cubed

      1 c  Sharp cheese, grated

      1 c  Bread crumbs, seasoned

      2    Eggs

      2 tb Parsley, fresh, chopped

      2 tb Onion

      1    Clove garlic, minced

      1 c  Corn oil

      1 ts Salt

    1/2 ts Pepper

  In covered saucepan, cook eggplant in a small amount of boiling water
  until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients
  except oil. Shape into patties. Fry in hot oil until golden brown, about 5
  mins on each side.
  Mrs. Robert F. Lewis