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Eggplant Croquettes

Created by AnnaBella28 on May 31, 2012

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

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.