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Home Beans With Garbanzo Beans

Eggplant Croquettes Recipe

Ingredients

How to make it

  • Peel the eggplant and cut into cubes
  • Place these in a pot filled with cold salted water
  • once the water boils, cook the eggplant for about 10 minutes
  • Drain and cool, then squeeze well to eliminate excess water
  • Put in a bowl
  • Mince the garlic and basil and add to the eggplant
  • Add the egg, a pinch of salt and lots of Parmesan Cheese
  • and the soft part of the roll
  • Mix well with your hands until it forms into a malleable mixture
  • If it is to soft add some breadcrumbs
  • Let rest in the fridge for ten minutes
  • Shape into croquettes about the size of a walnut and flatten slightly
  • Coat with breadcrumbs and fry in abundant oil until golden brown and crusty.
  • Growing up in Little Italy, there were a mixture of Southern and Northern Italians (I'm from the North) the dialects may have been different, but food is food after all:)) We all shared

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