Sicilian summer eggplant recipe perfect for summer in New Jersey

With Jersey eggplants in great supply both at your local farm stand and in the produce section or your supermarket, let's try something new. Actually something very, very old. My Sicilian grandmother showed this recipe to my mom who passed it down to me. Grandmom was born in 1883 in a tiny village outside of Messina Sicily in an orphanage and lived to be 100 years old. She knew a thing or two about....well everything. Every time I make this dish, people comment "wow I've never had it this way before...this is awesome"!

• Take one large eggplant, peel it, dice it into half-inch cubes, and then boil it for 8 minutes.
• Drain it thoroughly, throw in a cup of bread crumbs, three tablespoons of grated parmesan cheese, some shredded fresh basil leaves, one egg, salt, pepper and garlic powder to taste and mix together
• Chill for one hour and then shape into oval or round patties and promptly sauté in five tablespoons of olive oil on medium heat for 6 minutes per side
• Drain on paper towels. You can arrange them in a shallow baking dish and dress with a little fresh tomato sauce and a sprinkle of mozzarella cheese and buon appetito!

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