Eggplant croquettes with parmesan
6 servings
120 minutes
Eggplant croquettes with parmesan are a delightful dish of Italian cuisine, combining the tender texture of baked eggplants with the rich flavor of parmesan. The origins of this recipe can be found in the traditions of southern Italy, where eggplants are a key ingredient in local cuisine. The croquettes are crispy on the outside and soft on the inside, with the aroma of garlic and parsley adding a spicy note. They can be served as a standalone appetizer or as a side dish to main courses. They pair especially well with homemade tomato sauce that enhances their rich flavor. This is an ideal option for a cozy family dinner or festive table.
1
Preheat the oven to 190 degrees. Place the eggplants on a baking sheet and poke them with a fork in several places. Bake for about 45 minutes until soft. Cool, peel the skin, and cut into small pieces. Transfer to a food processor.
- Eggplants: 2 pieces
2
Add crushed bread, minced garlic, parsley, and parmesan. Mix until homogeneous. Season with salt and pepper, then refrigerate for 1 hour.
- Toast bread: 2 pieces
- Garlic: 3 cloves
- Chopped parsley: 0.3 glass
- Grated Parmesan cheese: 75 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Shape small elongated patties from the minced meat and coat them in breadcrumbs. If the mixture is too liquid, add some more bread crumbs.
- Toast bread: 2 pieces
- Breadcrumbs: 1 glass
4
Heat vegetable oil well in a pan and fry the patties until golden brown. Transfer to a paper towel.
- Vegetable oil: to taste
5
Serve warm with homemade tomato sauce.