Mediterranean Eggplant Fritters

• 400g Lebanese eggplant
• 1/2 cup plain flour, seasoned with salt and pepper
• 2 eggs, lightly beaten
• 1 3/4 cups fresh breadcrumbs
• 1/4 cup KRAFT* Grated Parmesan Cheese
• 250g block PHILADELPHIA Cream Cheese, softened
• 2 cloves garlic, crushed
• 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 teaspoons finely chopped fresh oregano
• salt and pepper, to taste
• oil, for deep frying
• 12 cherry or teardrop tomatoes, halved, fresh or roasted
• 12 Kalamata olives, pitted and halved
• 12 anchovies, halved
• fresh herbs, to garnish

1. Slice eggplant diagonally about 1cm thick to give 24 slices.
2. Toss in seasoned flour, shaking off any excess.
3. Dip in beaten egg, then coat with combined bread crumbs and parmesan cheese.
4. Place on baking trays in a single layer, cover, and refrigerate at least 30 minutes.
5. Combine Philly*, garlic, lemon juice, oregano, salt and pepper in a small bowl, and mix until smooth.
6. Set aside.
7. Heat vegetable oil in a large pan and deep fry eggplant in batches until crisp and golden.
8. Drain well on paper towel.
9. Top each fritter with Philly* mixture, then a tomato, olive, anchovy and herbs.
10. Serve immediately.

lebanese eggplant, flour, eggs, fresh breadcrumbs, parmesan cheese, philadelphia cream cheese, garlic, lemon juice, fresh oregano, salt, oil, cherry, olives, anchovies, fresh herbs

Taken from www.kraftrecipes.com/recipes/mediterranean-eggplant-fritters-103514.aspx (may not work)