Eggplant Croquettes

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2 eggplants, peeled and cubed
1 cup sharp cheese, grated
1 cup bread crumbs, seasoned
2 eggs
2 tablespoons parsley, fresh, chopped
2 tablespoons onion
1 clove garlic, minced
1 cup corn oil
1 tablespoon salt
1/2 tablespoon pepper

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes Drain and mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side.



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