Mozzarella cheese and eggplants' patties.

We are in season for eggplants, we love them and we often eat them.

These patties are easy, healthy and loved by children too: they can be served with tomato sauce but I prefer to eat them plain.

3 servings:

1 big round eggplant

1 cup breadcrumbs plus some to roll the patties in

3/4 cup grated mozzarella cheese

1 egg

2 tablespoons grated Parmesan

1 garlic clove

5-6 basil leaves

salt and pepper to taste

olive oil

Dice the eggplant and stirfry in a pan with olive oil and the garlic clove untill tender.

Add salt and pepper to taste, when it's cold put it in a blender with diced mozzarella, parmesan, basil leaves, breadcrumbs and egg.

Blend untill well combined, if the mix is too soft you can add some breadcrumbs.

Make small patties the size of a ping pong ball, roll them in the breadcrumbs and cook untill golden in olive oil.

I love them hot so the mozzarella form strings :D