Eggplant Croquettes with Parmesan
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
For a crispier crust, first dip the patties in lightly beaten egg, then in breadcrumbs.
Ingredients
- Eggplants - 2 pieces
- Sourdough Bread - 2 slices
- Garlic - 3 cloves
- Chopped Sage Leaves - ¼ cup
- Grated Pecorino Pepato Cheese - 2.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Breadcrumbs - 1 cup
- Vegetable Oil - to taste
Step by Step guide
Step 1
Preheat the oven to 374°F. Place the eggplants on a baking sheet and pierce them with a fork in several places. Bake for about 45 minutes until soft. Let cool, peel the skin, and cut into small pieces. Transfer to a food processor.
Step 2
Add the crumbled bread, minced garlic, parsley, and Parmesan. Blend until smooth. Season with salt and pepper, then refrigerate for 1 hour.
Step 3
Shape the mixture into small oval patties and coat in breadcrumbs. If the mixture is too wet, add a bit more breadcrumbs.
Step 4
Heat vegetable oil in a skillet and fry the patties until golden brown. Transfer to a paper towel.
Step 5
Serve warm with homemade tomato sauce.
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