EGGPLANT PANCAKES
1 medium eggplant
1 T. minced garlic
1 T. minced shallots or onions
1/3 cup plus 4 T. flour
1/2 t. baking powder
2 egg substitutes
1/2 cup vegetable stock
2 T. chopped parsley
1 t. salt
1/2 t. freshly ground pepper
Prick the eggplant all over and roast it on a baking sheet at 350F for 30-35 minutes, or until it is desiccated. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until smooth.
Saute the garlic and shallots in a nonstick pan (with water or a little stock if desired). Add this to the eggplant. Add the flour, baking powder, eggs, stock, parsley, pepper, and salt. Mix well.
Spray a skillet with cooking spray and heat it to medium heat