Every year my husband plants a small garden. However once things start to ripen it’s a battle to get to them before the rabbits and squirrels. Fortunately, we have a local farm stand, “Nells” where we can get what we need to have fresh vegetables for meal times.
CROCCHETTE di MELANZINE (Eggplant Croquettes)
- 5 Large Eggplants
- 2 ounces Parmesan cheese (grated)
- 6-7 ounces Dry breadcrumbs (finely grated)*
- 1 Egg (medium size)–but keep an extra yolk handy
- 1 Clove of garlic (finely chopped
- A handful of flat leaf parsley (finely chopped)
- Canola oil for deep frying (but, if you want to add some extra flavor to the eggplants, you can use, as I do, a mild olive oil)
- Cut the ends off the eggplants and peel
- Cut the eggplants in large circles
- Quarter the circles to reduce to chunks
- Take a large pan full of cold water and put the eggplants into the pan
- Bring the water to a boil and allow them to boil until they become dark and soft(in my case it took about 40 minutes)
- Pour the eggplants into a colander with a weight on top to press out water or squeeze with your hands in order to eliminate as much water as you can
- Dump the eggplants into a bowl and make a well in the center
- Add the whole egg that has been lightly beaten and mix together.
- If the mix looks too dry, you can add an extra egg yolk in order to tighten it up. This may result in using more bread crumbs to complete the mix.
- Add the garlic and the parsley. Then, stir all together.
- Add the Parmesan or Romano cheese and stir everything together.
- Sprinkle with salt, stir and taste the mix to check for seasoning.
- Season with ground pepper–to taste
NOTE: I sometimes like to have some warm marinara sauce available for dipping or pouring over a plateful.