Eggplant Croquettes

by Lizzy W   |   February 25, 2015   |   13 Comments

Thank you Kyocera for partnering with me on this post!  I have a serious obsession right now with eggplant… I search menus at restaurants for it, I scour the internet daily for new recipes that use it, I dream about it…. so when I came up with this recipe and it actually turned out UNREAL, you can imagine my excitement :). 

I used my favorite new Kyocera frying pan, and the more I use it the happier I am with it.  It is so easy to clean, super affordable at only $64, and most of all it is such an excellent quality pan.  I promise you will thank me if you decide to add this piece of cookware to your kitchen :)!  A few other awesome specs: it’s non-stick, scratch resistant, and oven safe up to 400 degrees.  Most good quality pans I have easily run me $100+ dollars, but this is one of those awesome finds that doesn’t break the budget.  I will warn however, it gets very hot very fast so watch the temp!

This would be such a great appetizer for a dinner party or a side at dinner.  I am a little biased of course, because every time I eat eggplant I am in heaven anyway, so I put the croquettes to my dad for a taste test.  The result – he was immediately asking for more and he is normally the biggest critic. Just trust me… these are definitely as good as they look if not more… and the cherry on top – they were SO EASY TO MAKE!

(I received this product for review purposes.  All opinions are completely my own based on my experience.)

Ingredients (4 croquettes, serves 1-2):

• 1 eggplant, peeled and cut into 1/2 inch slices
• 1 garlic clove, minced
• 2 tbsp. onion, minced
• 1/2 cup cheese (1/4 cup Parmesan, 1/4 cheddar)
• 1/4 cup parsley, minced
• 1/2 cup breadcrumbs (reserve 2 tbsp. for coating the outside)
• 1 egg, beaten
• olive oil
• salt and pepper, to taste
• Grapeseed oil for frying

Directions:

• Pre-heat oven to 400 degrees F.  On a large baking sheet, line first with foil then with parchment paper.  Brush olive oil onto the parchment paper, sprinkle with salt and place the 1/2 inch eggplant pieces on top.  Brush more olive oil lightly on top of the eggplant, sprinkle again with salt, and bake for about 25 minutes, until they begin to look dry and have a nice light brown color.  While the eggplant is baking begin the next step.
• In a medium size bowl combine garlic, onion, cheese, parsley, breadcrumbs (all but 2 tbsp), beaten egg, and salt and pepper.  Don’t add much salt at all, only a pinch since the eggplant is already salted.  Once the eggplant is done, mash it in a bowl and then combine with the filling mixture.  Shape small ovals with the mixture and coat the outside with the remainder of the breadcrumbs and dust off any extra.
• Preheat your frying pan, and pour enough oil in to generously coat the bottom.  Once it is hot, place the croquettes in and fry on each side, about 1-2 minutes or until golden.  Place on a paper towel when done to soak up any excess oil.
• Set out some tomato sauce to dip the croquettes in and serve!

 

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