Italian Eggplant Croquettes

(5 votes)

3-4 Italian eggplants
olive oil for frying
3/4 cup onions, diced
1/4 cup flat-leaf Italian parsley, minced
1/4 cup bread crumbs
1/4 cup Parmesan cheese
1 egg, beaten
1/2 teaspoon dried basil
1-2 cloves garlic, minced finely
salt and pepper to taste
olive oil for frying

Roast whole eggplant in 450 oven for 40 minutes or until skin collapses. Scoop out interior flesh and mash.

Sauté onions over very low heat until translucent and light golden. About five minutes before you declare the onions to be done, add the garlic to the sauté pan.

Combine all the ingredients. Fashion into 1-inch balls.

Fry in very hot olive oil until golden brown.

Serves 6.


Very nice flavor and a change from eggplant with tomatoes!
Anonymous, Austin TX USA

Fantastic recipe!!
Suz, Washington D.C.

Do the first stage the previous day. After you made them into balls, put them somewhere cool, then in the fridge overnight. They will now stay spherical while you try to fry them!
dustybloke, Location not stated.

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