Step 1

Preheat the oven to 450°F

Step 2

Poke a few holes in the skin of the eggplants and roast on a foil-lined tray for 40 to 45 minutes until tender, then cool, peel and drain them

Step 3

Chop and mash the flesh and mix with breadcrumbs, garlic, parsley, egg, cheese, salt, pepper and red pepper

Step 4

Form small patties 2 to 3 inches wide and ½ inch or so thick

Step 5

Just before frying, dredge in flour

Step 6

Fry oil should be about ½ inch deep in pan and heated over medium to medium-high heat

Step 7

Cook, in batches to avoid crowding pan, for a few minutes on each side

Step 8

Let the patties drain on rack or paper towel-lined plate

Step 9

While the eggplant is roasting, prepare this simple sauce

Step 10

Heat a medium pot over medium-low heat with EVOO

Step 11

Listicle: 3-Quart Covered Saucier Add onions and garlic, season with salt and cook until sweet, fragrant and very soft, about 15 minutes

Step 12

Add tomato paste and stir, then add canned tomatoes and basil and keep warm

Step 13

Top patties with sauce and extra fresh basil

Step 14

Variation: You can also melt thin slices of mozzarella over the patties topped with sauce for a "cheesier" experience, then top with the basil