Serves 6

1 large eggplant, approximately 4 pounds
2 eggs, beaten
3/4 cup bread crumbs plus more for breading
1/2 cup grated parmesan cheese
2 tablespoons chopped Italian parsley
2 cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
Olive oil for frying
Lemon wedges

Place eggplant on cookie sheet with sides to catch drips. Place in preheated 450 degree oven and bake until the eggplant completely collapses and the inner pulp is soft approximately 45 minutes.

Let eggplant cool enough so that you can handle it. Carefully scoop out soft pulp and place in cheesecloth lined sieve. Press out as much liquid as possible. Place drained eggplant, breadcrumbs, parmesan, parsley, garlic and salt and pepper to taste. Process just until mixed. Do not over process. Place mixture in a bowl and refrigerate for at least 1/2 hour.

Place abundant breadcrumbs in pie or cake pan. Heat enough oil to come 1/2 inch up the sides of a medium frying pan. Drop a tablespoon of eggplant mixture on to the breadcrumbs and roll to coat. Place immediately in frying pan. Fry until golden brown on all sides.
Serve hot with lemon wedges.