Hot and Spicy Eggplant Patties

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra-virgin olive oil
2 cracked cloves garlic, plus 2 finely chopped cloves
1 red dry hot pepper, diced
1 large porcini, diced
2 eggs
3 tablespoons pecorino Romano
1 1/4 cups unseasoned bread crumbs
1 1/2 cups vegetable oil or light olive oil
Fresh flat-leaf Italian parsley, finely chopped
Fresh basil, finely chopped
1/4 teaspoon black pepper

Place the diced eggplant in a small deep bowl.
Season with salt and compress with heavy object.
Let it stand for approximately 1 hour.
Squeeze out excess juice and set aside.

In a small frying pan, begin to heat 6 tablespoons extra-virgin
olive oil, 2 cracked garlic cloves, hot pepper.

When fragrant, add the eggplant and diced mushrooms for
approximately 3 minutes until brown and crisp. Discard the
garlic.

In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of
extra-virgin olive oil, chopped fresh basil, and parsley.
Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.

Heat vegetable oil in a large non-stick frying pan or skillet.
Wet your hands and begin to scoop 1/2 cup of mix to make patties.
Start to fry when oil is very hot.
Cook for 4 minutes on each side until golden brown.
Remove from pan and place on tray lined with paper towels to cool and absorb excess oil.
Serve immediately.

Yield: 8 servings