|Eggplants||2 Large, peeled and cubed|
|Boiling salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Eggs||2 , lightly beaten|
|Grated nutmeg||1⁄8 Teaspoon|
|Whole wheat bread slices||2 , soaked in water and squeezed dry|
|Grated swiss cheese/Parmesan cheese||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Unbleached white flour||2 Tablespoon|
|Soy oil/Other vegetable oil||1 Cup (16 tbs)|
1. Put the cubed eggplant in a saucepan and cover with boiling salted water. Cover and simmer for 15 minutes, or until eggplant is tender. (The liquid can be used in soups or stews.)
2. Drain the eggplant and chop very finely. Mix with the eggs, nutmeg, bread, cheese, salt, and parsley until well blended.
3. Shape the mixture into cutlets, cylinders, or patties. Dredge in flour. Heat the oil in a large heavy skillet and fry the croquettes until they are browned on all sides.