Place eggplant in a pot with just ebough water to cover the eggplant cubes. Bring to a boil over medium heat. Boil 2 to 3 minutes or until tender. Drain well.
Place eggplant in a large bowl and cool completely. Mash and add the onions, cracker crubs, eggs, grated cheese, basil, garlic powder, red pepper(optional), and salt. Mix well.
In a large skillet, heat abou 1/3 cup of oil over medium heat. Drop the eggplant mixture by the heaping tablespoon into the hot oil. Cook about 3 minutes until golden brown, turning once to brown both sides. Don't crowd the fritters as you cook them. Cook in batches if necesary. Best served if warm.