Eggplant Croquettes

Name: Eggplant Croquettes
Yield: Serves 4 servings
Ingredients: 1 oz stale bread (about 30 grams) + enough milk to soak; 4 1/4 cups water (1 liter); 1 lb eggplant (about 450 grams); 1 egg; 1 cup grated Parmesan cheese (about 100 grams); 3/4 cup breadcrumbs (about 70–80 grams); fresh parsley; salt and nutmeg

Eleonora Lombini @cook1385

Ravenna

Eggplant croquettes are an easy and quick main dish, soft on the inside and crispy on the outside. I decided to bake them to make them lighter, but you can also fry them if you prefer!

Eleonora Lombini @cook1385

Ravenna

Eggplant croquettes are an easy and quick main dish, soft on the inside and crispy on the outside. I decided to bake them to make them lighter, but you can also fry them if you prefer!

Saved

Ingredients

Serves 4 servings

1 ozstale bread (about 30 grams) + enough milk to soak
4 1/4 cupswater (1 liter)
1 lbeggplant (about 450 grams)
1egg
1 cupgrated Parmesan cheese (about 100 grams)
3/4 cupbreadcrumbs (about 70–80 grams)
fresh parsley
salt and nutmeg

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Steps

1

Place the stale bread in a bowl with enough milk to soak and let it sit for a few minutes. Squeeze out the excess milk and set the bread aside. Pour the water into a pot.
2

Place a steamer basket over the pot, add the eggplant, and steam for 15 minutes at 212°F (100°C). Transfer the eggplant to a bowl and let cool. Add the cooled eggplant, soaked bread, Parmesan, egg, breadcrumbs, nutmeg, parsley, and salt to a food processor. Blend for about 20 seconds until well combined.
3

Line a baking sheet with parchment paper and shape the mixture into croquettes. Drizzle with a little oil and bake in a preheated convection oven at 355–390°F (180–200°C) for 15 minutes. Flip the croquettes and bake for another 10 minutes, until golden brown.