Ingredients
- 2 medium eggplant (or medium to large)
- 2 slices of stale bread made Into crumbs (if using medium-large eggplant use 3 slices stale bread)
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 2/3 cup fresh Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup seasoned bread crumbs for coating
- Olive oil, for frying
How to Make
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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).
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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.
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Step 3: Place in the refrigerator for 1 hour or longer.
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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.)
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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.
We hope you enjoy this recipe!
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