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Eggplant Patties

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1 med eggplant
1 sm onion sliced
1 egg
1/2 tsp salt
1/8 tsp pepper
1-1/2 c cracker crumbs
Corn meal
Shortening

Peel eggplant; slice 1/4" thick. Cook with onion in small amount of boiling salt water (1/2 tsp salt to 1 c water) until very tender. Drain; discard liquid. Cool.

Add egg and mix well, mashing eggplant. Add salt, pepper and cracker crumbs, mix.

Pat rounded tablespoonfuls of mixture into patties of board sprinkle heavily with corn meal; turn patties and press very thin.

Pan-fry quickly in generous amount of hot shortening until brown and crisp. 8 servings
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