Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- peeled and chopped
   1      medium        onion -- finely chopped
   1 1/2  c.            coarse cracker crumbs
   2                    eggs -- beaten
     1/2  tsp.          dried whole basil
     1/2  c.            butter

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.