Method:

Prepare the eggplants: Wash the eggplants and cut off the tops. Slice them into rounds, then dice them into small pieces. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to release excess moisture. This step helps reduce bitterness.

Cook the eggplants: After draining, heat some olive oil in a pan and sauté the diced eggplants until soft and golden (about 10-12 minutes). Let them cool.

Mix the ingredients: In a large bowl, combine the sautéed eggplants with breadcrumbs, eggs, Parmigiano Reggiano, parsley, garlic, salt, and pepper. Mix well until everything is combined. If the mixture feels too wet, add a little flour to help it bind.

Form the cakes: Using your hands, form small patties from the mixture, roughly the size of your palm.

Fry the cakes: Heat olive oil in a pan over medium heat. Fry the eggplant cakes until golden and crispy on both sides, about 4-5 minutes per side. Remove and drain on paper towels to remove excess oil.

Serve and enjoy: Serve these eggplant cakes hot with a side of marinara sauce or a simple yogurt dip.

Variations:

Cheese: You can try different cheeses like mozzarella or ricotta for a creamier texture.

Herbs: Add basil or oregano for a different flavor profile.

Gluten-Free Option: Use gluten-free breadcrumbs or crushed nuts if you're avoiding gluten.

Tips:

Make sure to press the eggplants well to remove excess water before cooking. This helps the cakes hold together better.

These cakes can be made ahead and stored in the refrigerator for a couple of days. Reheat them in the oven or a skillet to maintain their crispiness.