Eggplant Croquettes with Parmesan
Appetizers • Italian
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 5 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 375°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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