Eggplant Croquettes

1h
Prep Time
3m
Cook Time
1h 3m
Ready In

Recipe: #5598

May 31, 2012



"This is probably my favorite eggplant recipe, the cooking time is not for baking eggplant, I serve these usually with a marinara sauce"

Original is 6 servings

Nutritional

  • Serving Size: 1 (72.8 g)
  • Calories 164.2
  • Total Fat - 5.2 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 10 mg
  • Sodium - 492.3 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.7 g
  • Protein - 8.4 g
  • Calcium - 193.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bake the eggplant in a 375 degree F. oven for 45 minutes or until tender when pricked with a fork. Cool, then remove skin and place the pulp in a food processor (don't pulse until really mushy).

Step 2

Add the bread crumbs made from the stale bread, garlic, parsley, Parmesan cheese, salt and pepper and pulse. Taste and season again if needed with salt and pepper.

Step 3

Place in the refrigerator for 1 hour or longer.

Step 4

Lightly coat your hands in oil then roll into small log shapes about 3 inches long, then roll in the remaining bread crumbs. (If you find the mixture is still too wet, add more bread crumbs as needed.)

Step 5

When all the croquettes are shaped and placed on a flat plate, fry them in 375 degree oil until golden brown. Drain on paper towels and keep warm in the oven until serving if desired.

Tips


No special items needed.

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