Golden Eggplant Croquettes
2 medium eggplants, peeled and diced
Cook the eggplant in boiling salted water until tender, about 5 minutes. Drain in colander and press out as much liquid as possible with the back of a spoon. Transfer the eggplant to a food processor or blender. Add the tomato sauce and blend briefly, until smooth.
2 tablespoons tomato sauce
1 large or 2 medium eggs, beaten, or equivalent egg substitute
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1-1/2 to 2 tablespoons chopped fresh basil
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
1-1/4 cups bread crumbs, or enough to bind
oil for frying
Transfer the eggplant mixture to a large mixing bowl and add the eggs, garlic, parsley, basil, nutmeg, salt, pepper, cheese and bread crumbs. Mix well. You may refrigerate the mixture briefly to firm it up.
Heat about 2 inches of oil in a large skillet or Dutch oven over medium- high heat. Using a heaping tablespoon, shape the eggplant into croquettes. Fry until golden brown on both sides, about 4 minutes. Drain on paper towels while frying the rest. Serve immediately.
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