Baked Eggplant Croquettes

For the last 6 weeks, one of our local markets has been selling eggplants for 88 cents each, (great deal !).  So, I have been buying 2 each week.  It's a great way to prepare a meatless meal, (and my husband doesn't miss the meat, quite as much).  We have been enjoying eggplant parmesan, eggplant casseroles, and one of our favorites is baked eggplant croquettes.  It's easy, inexpensive, and one medium eggplant makes 5 good sized patties.  And you can easily double the recipe.

You will need:
1 medium eggplant
olive oil
2 cloves garlic
1/4 medium sized onion
1/3 medium sized green pepper
salt and pepper
cumin
Italian seasoning
1 cup Italian seasoned bread crumbs
dried parsley
1 egg
1 cup shredded cheese

Preheat oven to 350 degrees

Peel and slice the eggplant in half

Drizzle olive oil on the eggplant, and rub it over the entire eggplant.

The eggplant will be like a sponge and absorb some of the olive oil, so be generous with the olive oil.  Sprinkle some salt and pepper, generously over the entire eggplant.

Place the eggplant on a baking sheet, bake for 30 minutes, turning over after 15 minutes.  You want to cook the eggplant until it is very tender, (and has a nice lightly roasted color).

While the eggplant is roasting, chop the green pepper, onion, and garlic.

Sometimes, I also add a chopped carrot, (it adds a little more sweetness to the patty).

In a saute pan, over medium heat, add 1 teaspoon of olive oil.  Saute the green pepper, onion, and garlic until softened.  Make sure to salt and pepper the vegetables.  When the vegetables are done, remove from heat and allow to cool.

Once the eggplant is done, you will be able to insert a fork very easily.  And the eggplant will have a nice golden brown color.  Your house will have a wonderful smell from the roasted eggplant and the vegetables that you have sauteed.   Allow the eggplant to cool until you can handle it.

Move the eggplant to a bowl and mash the eggplant.  Add the cooled sauteed vegetables.

Add 1 Tablespoon of dried parsley.

Lightly beat the egg, and add the egg to the mashed eggplant mixture.

Add 1 teaspoon of Italian seasoning.

Add 1 teaspoon of cumin.

Add 1 cup of Italian seasoned bread crumbs.

Add 1 cup of shredded cheese.

You can use cheddar cheese, a blended style, (like Jack and Cheddar, or whatever you like).

Stir the eggplant mixture to incorporate everything well.

Scoop out a small ball size amount of the mixture, and form a patty.  My patties are palm sized, (they are for dinner, so they need to be good sized).

Using the same pan that you roasted the eggplant on, place the eggplant patties on the baking sheet.

Bake at 350 degrees for 30 minutes, turning over after 15 minutes.

Your patties will have a nice golden brown crust and will be heated completed through.  They are now ready to serve.

I like to top my patties with a quick dill sauce
(some mayonnaise, with fresh chopped dill, and fresh lemon juice).  Add a fresh green salad and some sauteed vegetables and you have a complete meal.

You can also make a delicious sandwich with these patties for lunchtime.  I love them on a sesame seed bun with lettuce and tomato and a couple of deli sliced pepperoncini (yellow pepper) rings.

So the next time you see eggplant on sale, grab one or two and give my baked eggplant croquettes a try.  It's a great change for a meatless meal.
ENJOY!