These were delicious! I also have an abundance of eggplant and this was a great new treat! I thought the vegetable oil would have too low of a flash point, so I fried these in palm oil and bacon fat in a cast iron skillet - delicious! Next time I might also try an oil free version on our electric griddle. Also, I added some cayenne pepper, and would suggest fresh parsley instead of dried, that really gives them an added kick!

This was a delicious recipe. I chose to add some parmesan cheese to the mixture. My children even enjoyed it. I have already recommended it to many people.

As a Vegetarian this recipe was quite a find. It was quick and easy (only took me about 20 min) and delicious. I did add more onions and fried them in Olive oil as opposed to the vegetable oil, but kept everything else the same. Even the rest of my family that eats meat like them. I was wondering if anyone used a white cheese instead of cheddar and how it turned out? Thanks for posting this!

I made this last night and was really disappointed. I love eggplant and after reading all the reviews thought this would be a good addition to my files. It was way too much bread, and salt. Maybe my eggplants were too small. I did bake them first then mix and bake again to cut down on the fat. BUT I won't make again.

These are wonderful. The flavors are great. The only problem I have had with them is getting them to stay together while I am cooking. Sometimes they do great, sometimes I end up with a big pile of goo. But it's tasty goo!

Ligero y sabrosito

So tasty! These are awesome. My hubby isn't a fan of veggies of any kind but even he had to admit that these could pass for a burger with a few modifications like adding breadcrumbs and a little bit more cheese. Overall, great and creative use of eggplant.

This was a hit with even the kids! I will definitely be keeping this in my favorite recipe file! Very tasty. My husband loved this recipe.

Excellent recipe. I only had 1 eggplant on hand, so I added 2 zucchinis. I microwaved them whole then scooped out the insides instead of chopping in advance. Less work. I added the recommended extra 1/2 cup of bread crumbs and cooked in the oven for 20 minutes, flipping them over after 10 minutes. Turned out great. Will surely make these again.

The best way to describe them is eggplant and bread crumb mush with a crispy crust. I followed the recipe to the T. I don't know how anyone liked their eggplant prepared in this fashion! No thanks!

Really like this recipe. I reduced the egg like others suggested, and steamed the eggplants. They were small thin style so there were very few seeds. I formed patties and baked on a oven stone with a little spritz of olive oil versus frying, and used a blend of monteray jack and cheddar cheese. These freeze great and are easy to grab with an english muffin for a quick meal! Will make again and again!

really good and easy to make. i may try it next time with feta b/c i couldn't really taste the cheddar - it just wasn't cheesy enough - but it was tasty.

Maybe I didn't microwave the eggplants long enough because I could not mash them into smooth paste. So I ended up putting everything into the food processor, which made the batter manageable. I added 1/2 cup extra breadcrumbs to bind the batter. I also baked the croquettes at 400c for 15 minutes on each side. Leftovers were nice, even cold.

This recipe was very good. I used colby jack because that's what I had but I'm sure cheddar would be good too. The only thing I will do different next time is to use my food processor to chop the onions small because I did it by hand and they were a little too big. But that was my fault not the recipes fault.

Tasty! I used home-grown Japanese eggplants, split them in half, drizzled some olive oil over them and baked them in the oven for 20 minutes at 350°. That gave them a nice roasted flavour. I used a fancy Mexican cheese blend instead of just cheddar and added Italian seasonings and cumin to the cheese mix. I then baked the patties for 20 minutes total, flipping them after 10 minutes. Thanks!

A keeper. Good with a touch of Ranch dressing on top. Good hot or cold. I used the food processor to mash the cooked eggplant.

Excellent recipe! I used mozzarella (liberally) instead of cheddar and since I didn't have breadcrumbs on hand, I crushed up cornflakes instead. I added just 1 egg and the mixture was so sticky I had to add in more crushed cornflakes. I oiled my hands with olive oil so it was easier to shape and drop the patties into the pan for frying. I did a quick saute of the onions before adding them into the mixture, and also put in a couple drops of tabasco sauce for kicks. It turned out to be a hit! Tastes great with yoghurt or mayo as a dip.