Crispy Eggplant Croquettes – a delicious recipe with eggplants, chredded, Italian bread, eggs, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice eggplant into 1/4's, drizzle with olive oil, salt and pepper. Roast in the oven with garlic cloves on 350 for 20 minutes or until soft.The eggplant should be tender, cook awhile longer if the eggplants are not tender, Peel and drain any liquid from the eggplant and mash. If you are in a hurry and want to cheat put the eggplant in microwave cubed and cook until soft.
2
Combine cheese,eggs, parsley, onion, garlic and salt with the mashed eggplant. Start mixing in bread crumbs a little at a time until the mixture is firm enough to shape.
3
Shape the eggplant mixture into meatball size balls then flatten into patties. Put them in an egg wash then bread crumbs and pan fry until a nice golden brown.
4
Sprinkle some more cheese on top when they are done and serve with a side of marinara sauce for dipping.
253
kcal
Calories
17
g
Fat
10
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggplants mediums, 1 1/4 cups italian blend cheese c chredded, 2 cups Italian bread crumbs, 2 eggs beaten, and more.
Yes, Crispy Eggplant Croquettes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
