Polpetti di Melanzane Eggplant Patties These dellectable patties can be fried ahead of time, refrigerated and reheated. Great for parties. 1 tsp coarse Salt 3 large Eggplants 2 lightly beaten Eggs 1 cup grated Parmagiano-Reggiano Cheese 12 fresh Basil leaves (finely chopped) 1/4 tsp ground Black Pepper 1/8 tsp ground Nutmeg 1 - 2 cups toasted Bread Crumbs 1 Tbl fresh Garlic (finely mashed) 1/2 tsp dried Oregano light Olive Oil OR Vegetable Oil for frying 1. Bring a large pot of salted water to boil. 2. Peal Eggplant, cut into 1" cubes.      Place into boiling salted water.      Cook 10 - 15 minutes stirring occasionally      until cubes are tender (actually quite mushy) 3. Drain Eggplant cubes in a large colander.      Allow to cool and drain about 20 minutes.      Then press with a large spoon to extract excess water. 4. Transfer Eggplant to a large bowl and mash well. 5. Gradually add the eggs and mix until well combined. 6. Next mix in the cheese, basil, black pepper and nutmeg. 7. Gradually add the breadcrumbs, combining until the mixture      can be easily handled and formed into patties.           Reserve about 1/2 cup of bread crumbs for step 9. 8. Form the eggplant mixture into flat, oval patties      about 1/2" thick by about 3" round. 9. Dredge in the remaining breadcrumbs to coat lightly. 10. Heat a frying pan over medium-high heat.      Add Olive Oil to a depth of about 1/4".      Wait until Oil is quite hot (about 265º - 275º F)           (If Oil is not hot enough,           patties will absorb a lot of Oil) 11. Add as many patties as will comfortably fit into the pan.      Allow the patties to turn golden brown and turn over.           (If you must add oil,           do not do it while patties are in the pan)                (Add Oil and heat before coninuing) 12. As patties are done, drain on paper towels. 13. Serve warm garnished with lemon wedges,      OR cool, refrigerate, reheat in a 325º fo 10 - 15 minutes