Yummy Crispy Eggplant

Eggplant Croquettes

Makes 4-6 servings

Ingredients:

2 medium eggplants, peeled and cubed
1 cup shredded sharp cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tlbs dried parsley
2 Tlbs chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 tsp salt (I added a little more S&P to taste)
1/2 tsp ground black pepper

Directions:

Place eggplant in a microwave safe bowl and microwave on med-high for 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender cook another 2 minutes if not tender. Drain any liquid from the eggplants and mash. (In my microwave I ended up cooking 3minutes, stir, 3 more minutes, stir, 3 more minutes, mash and drain)

Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.

Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

These were delicious! I think even someone who doesn't care for eggplant might enjoy them. They have a great crunchy golden exterior with a slightly chunky eggplant filling (like a crab cake). I could eat these alone, on a salad, or as an appetizer. You can be creative with sauces too.