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