Eggplant Patties

Ciao a tutti!! I have mentioned on many occasions, my love for vegetables. I have also let you in on my dirty little secret….I was a vegetarian. It was a few years ago, but still. Even though I do eat animal protein now, I am still a veggie girl and I am always looking for new and fun things to do with my vegetables to spice them up and give them some new life. So for today, I will be serving Eggplant Patties.

Italians embrace a lot of vegetables in their cooking, whether we are using broccoli, cauliflower, broccoli rabe, zucchini or eggplant, there is so much to be done! You can simply saute your veggies in some garlic and oil, roast them with some rosemary, you can be as creative as you want to be.

My eggplant patties are a wonderful new take on eggplant. They are made with some ricotta cheese which makes them soft and creamy on the inside and crunchy and crispy on the outside. They are full of yummy flavors of parmigiana, parsley and garlic. These are also a wonderful vegetarian burger alternative, make a bigger one for yourself and top with some tomatoes, a little pesto and serve on a whole grain bun. I fry mine because I look for any excuse to fry stuff (come on, can you blame me?!?!) but you can also bake them in the oven if you want. 

These are also in keeping with a lot of the gluten free recipes I have been featuring, so you can enjoy these if you have a gluten allergy or if you are on a low carb or paleo diet. These are just delicious, everyone will love them!! Vegetarians and carnivores alike!!

Eggplant Patties

2 large eggplants

1 1/4 teaspoons salt, divided

Olive oil

2 eggs       

3/4 cup grated Parmesan 

½ cup ricotta cheese

1 1/4 cups almond flour

1/4 cup finely chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

1/4 teaspoon ground black pepper

Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 baking sheets with oil. Pat eggplant dry; put on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely. Whisk 1 egg, Parmesan, ricotta, almond flour, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in bowl. Stir in chopped eggplant (mixture will be soft). Press and shape eggplant mixture into little round patties. Pour oil into large skillet heat over medium-high heat. Add patties to skillet; sauté until browned, turning often, about 4 minutes. Move to paper towels to drain. Sprinkle with salt and serve. Buon Appetito!!