Crispy Eggplant Croquettes

Photo: Evelyn Scott

Ingredients

2 mediums eggplants

1 cup - 1 ¼ cup c chredded italian blend cheese

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

Preparation

Slice eggplant into 1/4's, drizzle with olive oil, salt and pepper. Roast in the oven with garlic cloves on 350 for 20 minutes or until soft.The eggplant should be tender, cook awhile 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 until soft.

Combine cheese,eggs, parsley, onion, garlic and salt with the mashed eggplant. Start mixing in bread crumbs a little at a time until the mixture is firm enough to shape.

Shape the eggplant mixture into meatball size balls then flatten into patties. Put them in an egg wash then bread crumbs and pan fry until a nice golden brown.

Sprinkle some more cheese on top when they are done and serve with a side of marinara sauce for dipping.