Peel eggplant and cut into small pieces.
Boil eggplant pieces in salted water
until tender. Drain well.
Mash eggplant and mix with onion,
crumbs, flour, baking powder and egg.
Drop by teaspoonsful onto a hot griddle that
has been sprayed with nonstick vegetable coating.
Fry on both sides until golden brown.
Serve warm. Serves 6.