A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Eggplant Croquettes
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- #84594
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
directions
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave for another 2 minutes.
The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. Shape the eggplant mixture into patties.
Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side.
Patties can be frozen before frying and cooked later.
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nutrition data
Nutritional data has not been calculated yet.
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