Crocchetta di Melanzane/Eggplant Croquettes

Crocchetta di Melanzane/Eggplant Croquettes

1 medium large eggplant

¼ cup fresh bread crumbs (see below)

2 cloves of garlic, minced

2 Tbsp. cup Italian Parsley, finely chopped

¼ cup Parmesan cheese, grated

Salt & Pepper

1 cup fresh bread crumbs (for coating)

1-2 eggs, beaten
Oil for frying

Bake the eggplant in a 375 degree F. oven for 45-60 minutes or until tender when pricked with a fork. Cool, then remove skin and place the pulp in a food processor. Add the bread crumbs, garlic, parsley, cheese and pulse to blend. Add salt & pepper taste. Refrigerate for at least 1 hour.

Roll into small log shapes (or patties) about 2-3 inches long/in diameter, then dredge in the bread crumbs. Add more bread crumbs, as needed, if the mixture is too wet. When all the logs/patties are made, fry them in hot oil (about 375 degrees) until golden brown. Drain on paper towels and keep warm in the oven until serving if desired. Do not add the sauce until just before serving, The dish will become soggy if you add the sauce too far in advance.

Makes about 8-10 croquettes depending on the size of the eggplant and the size of the patties

For the sauce
6 Roma tomatoes, chopped

2 cloves of garlic minced

2 tablespoons olive oil
1 Tbsp. tomato paste
1 Tbsp. fresh basil (or parsley), chopped
2 tsp. Italian seasoning

salt & pepper

red pepper flakes (optional)

Heat the oil in a small saucepan. Add the garlic. When the garlic begins to brown, add the tomatoes and cool for 2-3 minutes, then add tomato paste and seasoning. Cook about 5 minutes until thickened. Then add the fresh basil/parsley. Cook for 5-10 more minutes until thickened. Drizzle over the croquettes just before serving.

Bread crumbs

15 slices of Pepperidge Farms Thin Wheat Bread

olive oil

seasoning of choice

Place the bread on a sheet pan, brush with oil, then season lightly. Bake in a 350 degree oven for 10-15 minutes, or until lightly browned. Allow to cook completely, then process to crumbs.