Eggplant Patties
Eggplant Patties
A nice alternative to meat. These eggplant patties are so simple, quick and flavorful.


  • 1 large eggplant | 550g |19oz 
  • 2 green onions 
  • 1 garlic clove
  • 1cup | 3.5oz | 100g vegan cheddar cheese
  • 2 tbsp parsley 
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
  • Oil for frying



  1. Peel and cut 1 large eggplant 🍆 or 2 medium eggplants | 550g | 19 oz
  2. Cut 2 green onions and 1 garlic clove 🧄
  3. Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
  4. Add garlic and sauté until fragrant.  
  5. Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
  6. Then transfer to a large bowl and mash.
  7. Grate 100g | 3.5oz vegan cheddar cheese 🧀
  8. Chop 2 tbsp of parsley.
  9. Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
  10. Salt and pepper to taste.
  11. Mix well
  12. Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
  13. Form the patties with your hands.
  14. Fry patties for about 4 minutes on each side until golden brown and enjoy! 

Here is another version for variety.


  • 1 eggplant (2 ½ to 3 lbs) peeled and finely diced
  • ¼ cup fresh parsley, finely chopped
  • ½ tbsp. dried oregano
  • 4-5 fresh basil leaves, chiffonade 
  • Chili flakes, to taste
  • ½ to 1 cup pecorino Romano, finely grated
  • ½ to 1 cup panko/regular breadcrumbs, more if needed
  • Salt
  • Freshly cracked pepper
  • 1 egg, whisked
  • Canola oil, for shallow frying



  1. Peel and cut off the ends of the eggplant. Cut into small bite size chunks. Prepare a steamer basket and steam the eggplant for about 10 minutes, or until eggplant has softened but still keeps its shape. Remove and place steamed eggplant into a colander or squeeze out any extra moisture with a cheesecloth or paper towel. Place steamed eggplant into a food processor and pulse a few times to achieve the texture you prefer. I like to still keep a bit of a chunky texture. Place the eggplant into a large bowl.
  2. Add the rest of the ingredients to the large bowl except the egg. Give a taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind.
  3. Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 4-5 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!

Italian Eggplant Patties

Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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