Eggplant "Crab"cake

This came out really well. The texture of a crab cake, the health factor of eggplant. Win Win!

Ingredients:
2 small eggplants
1 cup nutritional yeast
1/2 cup breadcrumbs
1 tbsp fresh parsley
2 shallots
1 garlic clove
1 onion
1 tsp tarragon
olive oil

Directions:
Roast the eggplant. Just put it on a cookie sheet with a few fork pricks at 400 degrees. (I roasted this for 2 hours)
Once the eggplant is roasted, remove skin and mash it with potato masher. Add the nutritional yeast, breadcrumbs, chopped parsley, minced shallots and minced garlic. Combine.
Put in fridge for 30 minutes.
Heat skillet with some olive oil and form the mixture into patties. This makes about 4. Place the patties in the skillet and flip when it's gotten golden brown so the patties don't fall apart. Cook until golden brown, flip, cook until golden brown.
Meanwhile, slice the onions, add a tiny bit of olive oil and the tarragon. Caramelize the onions.
Serve on a bun or English muffin with sriracha mayo and the caramelized onions.
Enjoy!