2 eggplant (any variety will do, but we favor the pink/purple variety "Sicilian" eggplant)
1 egg
Parsley
½ cup of grated cheese (Parmigiano-Reggiano)
1 cup of unseasoned breadcrumbs
Kosher salt and freshly ground black pepper
Vegetable oil for pan frying
Process
Cut the eggplant into 2 inch discs and brush with olive oil. Season with salt and pepper and grill over medium to high heat until the eggplant pieces are soft. Let the grilled eggplant pieces cool and thereafter chop into rough pieces. Move the eggplant to your food processor and pulse a few times or until you have a very rough puree like consistency (do not over pulse).
Move the processed eggplant to a large bowl and add chopped parsley, breadcrumb, and salt and pepper. In a small bowl, beat one large egg and thereafter add to the large bowl with the eggplant mixture. Stir well. Add grated cheese and stir again. Shape the fritters into the size of a silver dollar (use your hands)
Heat a large pan with the vegetable oil of your choice (do not use extra virgin olive oil to fry, it's a waste of money and does not fry as well as a cheaper vegetable oil) and pan fry (or shallow fry) the eggplant fritter until golden brown
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/eggplant-fritters-polpette-di-melanzane.html