1 large sharp Cheddar cheese
1/4 cup chopped onion
1/2 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon dried minced onion
1/4 teaspoon minced green bell pepper
3 cloves garlic, minced
1 1/2 cups vegetable oil for frying
1 large carrot, shredded
6 cups cooked eggplant
2 large tomatoes, diced
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
1 egg, beaten
Dip Cheddar cheese into salt and pepper seasoning. Place onion and celery salt in a large bowl.
Drizzle celery salt mixture over cheese and onion mixture.
Brush with olive oil and sprinkle with garlic powder. Heat remaining olive oil in frying pan over medium heat. Fry tomatoes in olive oil until evenly brown. Drain off excess oil and place in large bowl that has been used to prepare dough.
Fry vegetables in vegetable oil until tender and golden, about 2 minutes. Fry in 2 tablespoons of tomato mixture and 3 tablespoons vegetable oil; drain into a strainer. Mix in diced bell pepper, garlic, vegetable oil, carrot, egg and onion. Transfer vegetable mixture to warmed loaf pans that have been laid out on a medium baking sheet.
Heat oil in large oil pot over medium heat. Place eggs in small skillet, brown on both sides, then bring to a boil. Heat to desired cooking temperature.
Arrange potatoes on a tray, and spoon with egg mixture into hot oil pot. Fry in hot oil for about 2 minutes, until just cooked. Remove from heat and drain excess oil into skillet. Fry potatoes briefly on all sides.
Fry potatoes in hot oil until golden, about 1 minute per side. Continue to fry for about 3 minutes per side. Drain on paper towels.