Directions:

1. Mix eggplant and salt together in a colander. Place colander over a bowl and refrigerate overnight. Press remaining salt water out of eggplant.
2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add onions to the pan and sauté until translucent – approximately
5 minutes. Add the diced eggplant and cook until slightly browned. Lower heat to medium and add garlic, basil, and parsley. Sauté to pick up the aromas from the garlic and herbs – approximately 3-5 minutes. Remove the pan from heat. Spread mixture on a baking sheet and chill.
3. After eggplant mixture has thoroughly cooled, mix it with the cheese, breadcrumbs, eggs, and pepper in a large mixing bowl. Add more salt, if needed. Mix gently until well combined. Form into 3 ounce balls and flatten balls into 1⁄4-inch thick patties. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until it is very hot.
4. Carefully drop in eggplant patties in small batches. Fry until golden brown – approximately 2-3 minutes. Drain on paper towels before serving.