Eggplant Croquettes
Recipe: #5598
May 31, 2012
Categories: Side Dishes, Snacks, Eggplant, Italian, Mediterranean, Sunday Dinner, Vegetarian, more
"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
Ingredients
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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