Eggplant Patties

Go Providence has brought Chef Paul Shire from 2 Pauls City Grille to The Rhode Show and he’s making Eggplant Patties.


1 large eggplant, diced and peeled
2 cups grated Romano
1 small onion, diced small
2 eggs
4 tbsp course chopped Italian parsley
4 cups course white bread crumbs (ground stale Italian bread or Panko work quite well)
salt, pepper, red pepper flake, to taste


Blanche eggplant in lightly salted water for 3-5 minutes, until soft.
Place blanched eggplant in strainer, inside fridge to cool and drain excess water.
Once cool, press out remaining water by hand.
Combine ingredients evenly, and form patties of desired size.
Dust in flour before frying in a skillet.
Serve with marinara sauce.


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