Eggplant Croquettes
Serves 6
Ingredients:
2 medium eggplants, peeled and cubed 1 cup shredded sharp Cheddar cheese 1 cup Italian seasoned bread crumbs 2 eggs, beaten 2 tablespoons dried parsley | 2 tablespoons chopped onion 1 clove garlic, minced 1 cup vegetable oil for frying 1 teaspoon salt 1/2 teaspoon ground black pepper |
Directions:
| 1. | Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. |
| 2. | Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. |
| 3. | Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later. |
Mary also wrote to us that this recipe goes wonderfully with Grape Tomato Bruschetta (http://allrecipes.com/Recipe/Grape-Tomato-Bruschetta/Detail.aspx?src=etaf). She writes, "We usually only make bruschetta with Roma Tomatoes. But I came across this one when I was trying to use up my cherry tomatoes one week and it was simple and delicious! We prefer to seed the tomatoes for bruschetta, so I cut the cherry tomatoes in half then place in a strainer (with large holes) and just rinse out the seeds. We just toasted the bread we had of course instead of using the Arnolds bread."
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