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Crispy Eggplant Croquettes
nice crispy eggplant croquetts Ingredients
- 2 medium eggplants
- 1 cup - 1 1/4 cup c chredded italian blend cheese
- 1 -2 cups Italian bread crumbs
- 2 eggs beaten
- 1 cup onion chopped
- 3 clove garlic minced
- salt
- fresh cracked black pepper
- Pinch of chopped fresh parsley pinch and a half for dried
Directions
- 1.Slice eggplant into 1/4s drizzle with olive oil, salt and pepper. Roast in the oven with garlic cloves on 350 for 20 minutes or untill soft.The eggplant should be tender, cook another longer if the eggplants are not tender.Peel and drain any liquid from the eggplant and mash. If you are in a hurry and want to cheat put the eggplant in microwave cubed and cook untill soft.
- 2.Combine cheese,eggs, parsley, onion, garlic and salt with the mashed eggplant. Start mixing in bread crumbs a little at a time untill the mixture is firm enough to shape.
- Shape the eggplant mixture into meatball size balls then pattie those out. Put them in an egg wash then bread crumbs and pan fry untill a nice golden brown.
- 3.Sprinkle some more cheese on top when they are done and serve with a side of marinara sauce for dipping.
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Reviews
We served these at a friend's Thanksgiving party last night as a hot appetizer. They were a huge hit! The flavor is outstanding. We forgot the final eggwash before covering in breadcrumbs, but the patties were moist enough to hold the breadcrumbs without the eggwash. So if you want a bit less egg, that is an option. One nice aside, the eggplant holds it's heat well. So while most croquettes quickly cool after being served, these hold their warmth for more than 1 hour. Great for a party where people are going to be grazing for a while.2
These were really good....a little too good as I couldn't stop eating them. They were perfectly seasoned. I can't wait to try these out at home, especially on a salad as shown in the photo above.
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