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Eggplant Croquettes

Fresh.n.Natural's picture
  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
  Salt To Taste
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2682 Calories from Fat 2130

% Daily Value*

Total Fat 241 g370.6%

Saturated Fat 43.6 g217.9%

Trans Fat 1.2 g

Cholesterol 450.6 mg150.2%

Sodium 923.2 mg38.5%

Total Carbohydrates 108 g35.9%

Dietary Fiber 35.2 g140.6%

Sugars 26.5 g

Protein 40 g80.5%

Vitamin A 70.2% Vitamin C 100.3%

Calcium 50.2% Iron 52.7%

*Based on a 2000 Calorie diet

Eggplant Croquettes Recipe