This is just one of the many recipes I’ve found to make use of the abundant eggplant harvest my garden has produced this year. Even children will enjoy eggplant prepared this way!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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 for frying
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave 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.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 911 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
add water/cover with saran wrap to microwave; I added extra bread crumbs, and cheese (otherwise too wet to form patties); I made these ahead of time, left at room temp on a sheet with parchment. Re-heated at 350 10+ minutes; Froze a few leftovers. 6/17/22, I made it again 8/3/22… I think it’s best to squeeze the eggplant using cheesecloth to get all of the liquid out of it. Again, I had to add extra breadcrumbs and cheese to make them stay in form. And, use a non-stick pan ( ugh )… But they are yummy.
Used egg whites instead of whole eggs. At first when I took out eggplant from microwave they seemed to be dry but once mixing with other ingredients quite wet so staying together in patties wasn’t working so I made “meatballs” and they were excellent plus I cooked them in my air fryer instead of with oil which crisped them up.
I did them in an air-fryer (370-deg for 7-8 min per side) … even the kids liked them!
Love it! Super easy. Served with Greek yogurt (in place of sour cream).
I roasted eggplant in 350 degree oven about 20-25 minutes instead of microwaving. I didn’t fry croquettes; I baked them at 350 degrees 20 min (flipped them at 10 min to cook both sides).
I made this with mozzarella Instead of cheddar and served it with marinara. I used an air fryer instead of frying. Delicious.
We love these and I have made them repeatedly. I follow the ingredient list exactly, but have started to add 2 fresh chopped green chilies (Serrano or jalapeno – whatever we have on hand) into the mix. I cube the peeled eggplant and bake it on an oiled sheet, stirring every 10 minutes until they are soft. This has the effect of drying them out and I have not had the watery issues people speak of. Also, I make the patties large, but fairly thin, press them into seasoned panko and bake them on parchment at 375 for 15 minutes each side. We eat them covered in salsa with a bit of sour cream. This is a great recipe that could take many directions – Cajan spice, Italian, Greek seasonings, Southwest chilies…. Thanks for posting it.
Delicious. I too baked my patties as one of the other reviews suggested. Easily could be one of the best vegetarian burger substitutes I’ve ever had.
Loved it! Very easy and satisfying. I substituted minced garlic from a jar, and frozen chopped onion to make it extra easy on myself. And substituted dried dill because I was out of parsley. I preferred to cook them in two oiled ceramic baking dishes in a hot 450°F oven for 25 min. because it took less time, attention, and oil that way. They came out crispy and perfect!
I included some chopped mushrooms and parmesan cheese as well – absolutely delicious! Thank you.
Used homemade bread crumbs and added red peppers. We would try baking them next time to see if we could get them to turn out just as well. But overall, they were very tasty!
I also salted and drained the eggplant for 20 minutes prior to roasting (30 mins at 400) with a chopped red pepper. Used the food processor to chop cooked eggplant amd pepper, then added 1/2 c. oats, 1 egg, 1 sauteed shallot, garlic powder, salt, pepper, and Worchestershire. refrigerated 30 mins, then baked 400 25 mins, flipping once and brushed with EVOO. so good!
These are delicious! Small changes I made were extra garlic and onion. I chilled them and then used a light dredge of 50/50 flour and cornmeal before pan frying. They were the hit of our meatless Monday dinner. will definately make these again.
Very tasty recipe. I had green onions on hand so I substituted those but otherwise followed the recipe as written.
It was awful. I will go back to my old way of makings them. It had no taste.
My husband & I loved this ! When I first started mashing & mixing, it didn’t look very appealing ….In fact, my husband said that it looked a little “dog foodish” … I pretty much stuck with the recipe … added a little more onion & some basil and garlic seasoning… I used about 1/2 C measure to make the paddies. I think part of the trick is why you fry them, not to flip them too soon… I will definitely make these again . We love eggplant and this is a great and easy way to use it.
Great recipe! I added extra bread crumbs and used the air fryer instead of the pan frying to cut the oil out. Turned out awesome. Used ranch for dipping.
I liked them but would add Parmesan cheese garlic powder and onion powder to add more flavor. Otherwise the recipe was good.
I prepared my eggplant a little differently – I didn’t peel it and I cubed it then put it under a broiler. I used panko breadcrumbs. I then put small quantities into a muffin tin and baked them. Placed some in the freezer for another day and a few I wanted to eat I fried them in about 3 tablespoons of olive oil. Came out great!
This dish is outstanding, and one of the best recipes for eggplant we’ve found. Made some minor changes to the recipe…. Used fresh parsley because we had some. Fried the croquettes in a few tablespoons of olive oil instead of vegetable oil and, Added about a teaspoon of (Konriko) Greek Seasoning. Easy and delicious. Thanks for sharing!
I used sharp white cheddar cheese and sauted the onions and garlic together. I also had two larger eggplants so I used about a cup and a half of breadcrumbs and two cups of cheese. They are delicious.