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Eggplant

Source of Recipe

Papa Bill's Buon Appetito


Recipe Introduction

A personal favorite...

List of Ingredients


2- Medium Large Eggplant [Choose firm, shiny skinned eggplant for cooking.]

3- Cloves of Garlic, Minced

1/4 -Cup Parsley, Finely Chopped

1- Cup Parmesan Cheese, Grated

Salt & Pepper

3- Slices of Italian Bread cubed

2 1/2- Cup Bread Crumbs For Coating

Chopped Fresh Parsley

Oil for Frying (Olive Oil works best)




Sauce:

1- (16oz) Can Chopped Tomatoes

1/2-cup chopped onion

3- Cloves of Garlic Minced

4- Tablespoons Olive Oil Salt & Pepper

Red Pepper Flakes

1/4 Cup Chopped Fresh Parsley & Basil






Recipe

Bake the eggplant in a 375 In oven for 45 minutes or until tender when pricked with a fork. Cool.

Then remove skin and place the pulp in a food processor.

Add the breadcrumbs made from the Italian bread, garlic, parsley, cheese and pulse.

Add salt & pepper to taste.

Place in the refrigerator for 1 hour. Roll into small log shapes about 3 inches long,

Then roll in the remaining breadcrumbs.

If you find the mixture is still too wet, add more breadcrumbs as needed.

When all are made, fry them until golden brown. Drain on paper towels and keep warm in the oven until serving if desired. Do not add the sauce until just before serving, or the they will become soggy.

To prepare the sauce, heat the oil in a small saucepan. Add the garlic and onion. Once sizzling, add the tomatoes, parsley, and seasoning. Cook until thickened. Drizzle over the croquets just before serving.


**You could first roll the eggplant croquets in egg and then the breadcrumbs, which will give a much crisper crust.**