1 pkg (2-layer size) yellow cake mix (do not use mix which has pudding added)
1 pkg (4 serving size) vanilla flavor instant pudding and pie filling
2 cups grated, peeled, eggplant
1 cup (1/2 pint) sour cream
4 eggs
1/4 cup vegetable oil
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp salt

Preheat oven to 350 degrees F. Grease and flour a bundt pan.

In a large mixing bowl, combine all ingredients. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into prepared bundt pan.

Bake for 1 hour and 10 minutes, or until cake tests done. Do not underbake.

Remove from oven and cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Dust with powdered sugar.

Note: For mellowing of flavors, cover and store overnight.

4 to 5 medium zucchini (about 1-1/2 pounds)
2 eggs
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)

Recipe Directions
Trim and shred zucchini. Place in a colander or sieve and let drain for 15 minutes, gently pressing zucchini occasionally to extract moisture. Spread on paper towels; blot to remove moisture. Measure 5 cups shredded zucchini.

In a large mixing bowl, beat eggs. Stir in flour, Parmesan cheese, onion, salt, black pepper and garlic powder, if you like, till just moistened (batter should be lumpy). Stir in shredded zucchini till just combined.

For each zucchini pancake, spoon a generous 1 tablespoon of batter on a hot, lightly oiled griddle or heavy skillet, spreading to form a 4-inch circle. Cook over medium-low heat for 1-1/2 to 2 minutes on each side or till the pancake is golden brown. Season the pancakes with some additional salt and black pepper to taste, if you like. Makes 24 appetizers or 8 side-dish servings.