EGGPLANT CROQUETTES
2 eggplants, peeled and cubed
1 cup grated sharp cheese
1 cup seasoned bread crumbs
2 eggs
2 tbsp chopped fresh parsley
2 tbsp onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 cup corn oil (for frying)
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain and mash.
Stir in remaining ingredients except oil. Shape into patties.
Fry in hot oil until golden brown, about 5 minutes on each side.
Servings: 4
Source: Mrs. Robert F. Lewis
2 eggplants, peeled and cubed
1 cup grated sharp cheese
1 cup seasoned bread crumbs
2 eggs
2 tbsp chopped fresh parsley
2 tbsp onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 cup corn oil (for frying)
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain and mash.
Stir in remaining ingredients except oil. Shape into patties.
Fry in hot oil until golden brown, about 5 minutes on each side.
Servings: 4
Source: Mrs. Robert F. Lewis
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