- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: For 4 People
Eggplant Croquettes
Tidbits...The eggplant can be roasted ahead of time and drained until ready to make croquettes. These can also be baked in the oven instead of fried. Put them on a parchment lined baking sheet and bake at 375˚ until golden. (about 20 minutes)
Ingredients
- Eggplants - 2 grande o 3 medie
- Eggs - 2
- Bread crumbs - 1 cup
- Parmesan cheese - 1 cup grated
- Parsley - 1 T
- Flour - 1/2 cup
- Peanut oil - 1 cup for frying
- Salt and pepper - to taste
- Tomato sauce (crushed tomatoes) - 1 1/2 cups
- Mozzerella bufala - 1 large ball (fresh)
Instructions
- Bake whole eggplants approximately 45 minutes in pre-heated 375˚ oven. Prick with fork.
- Cut in half, then let drain in colander for at least 1 hour. When cool, peel and chop into fine pieces.
- Mix with eggs, breadcrumbs, cheese and parsley and make small flat egg-shape discs. These will be very moist, handle carefully or even with a spoon, dredge in flour, put them in hot oil, just until golden, 1 or 2 minutes per side. Remove and drain on paper towels.
- These can be served with fresh tomato sauce and fresh mozzarella slices on the side, or they can be eaten as a sandwich with a crusty roll.
