Preparation:
Cook eggplant in boiling, salted water 10 to 15 minutes or until tender.
Drain and cool. Mash eggplant. Add chopped onion, cracker crumbs, eggs and
basil; mix well.
Melt butter in a heavy skillet over medium heat; drop in mixture by heaping
tablespoonfuls. Cook until golden, turning once. Drain on paper towels;
serve immediately. |
