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March 02, 2021
Based on recipe from Italian Food Forever
By now you know how much John and I love eggplant. Crisp on the outside and tender on the inside, these eggplant croquettes are great year round. These croquettes do not disappoint. Enjoy!
2 Medium Large Eggplant
1 Cup Bread Crumbs
1 tsp Garlic Powder
1/4 Cup Parsley, Finely Chopped
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
1 Cup Bread Crumbs for Coating
Oil for Frying
1 (24 oz) Jar of Marina's Tomato Sauce
2 Cloves of Garlic - minced
2 Tbsp Olive Oil
Salt & Pepper
Red Pepper Falkes
1/4 Cup Chopped Fresh Parsley or Basil
Bake the eggplant in a 375 degree F. oven for 45 minutes or until tender when pricked with a fork.
Cook, then remove skin and place the pulp in a food processor.
Add 1 Cup Bread Crumbs, garlic, parsley, cheese and pulse.
Taste - - add Salt & Pepper to taste.
Place in the refrigerator for 1 hour or overnight.
Roll into small log shapes about 3 inches long, then roll in the remaining bread crumbs. (If you find the mixture is still too wet, add more bread crumbs as needed.)
When all the polpette are made, fry them in 375 degree oil until golden brown.
Drain on paper towels and keep warm in the over until serving if desired.
Do not add the sauce until just before serving or the polpette will become soggy.
Heat the oil in a small saucepan.
Add the garlic and once sizzling, add the tomato sauce, parsley, and seasoning.
Cook for 15 minutes until thickened.
Drizzle over the croquet's just before serving.
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