Eggplant Croquettes


This is one of my favorite eggplant recipes. These tasty polpette can be used on an antipasti platter, used in place of a meat entree, or they also make a nice vegetable side dish. I have also had great results precooking these croquettes and just reheating again before serving. I’ve also put them in the freezer after cooking, thawed them when needed, and then reheated them before a party and they held up very well. You can use your own favorite sauce recipe to drizzle across the top before serving, or use my quick, light sauce recipe included. If desired, you could first roll the eggplant croquets in egg and then the bread crumbs which will give a much crisper crust.

Buon Appetito!
Deborah Mele 2011

Eggplant Croquettes

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 1 hr

Crisp on the outside and tender on the inside, these eggplant croquettes are great year round.


2 Medium Large Eggplant
2 Slices of Stale bread Made Into Crumbs
3 Cloves of Garlic, Minced
1/4 Cup Parsley, Finely Chopped
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
1 Cup Bread Crumbs For Coating
Oil for Frying
1 (16oz) Can Chopped Italian Tomatoes
2 Cloves of Garlic Minced
2 Tablespoons Olive OilSalt & Pepper
Red Pepper Flakes
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.
Cool, then remove skin and place the pulp in a food processor.
Add the bread crumbs made from the stale bread, garlic, parsley, cheese and pulse.
Taste and add salt & pepper.
Place in the refrigerator for 1 hour.
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 oven until serving if desired.
Do not add the sauce until just before serving, or the polpette will become soggy.
To prepare the sauce, heat the oil in a small saucepan.
Add the garlic and once sizzling add the tomatoes, parsley, and seasoning.
Cook for 15 minutes until thickened.
Drizzle over the croquets just before serving.


2 Responses to “Pasta With Homemade Ricotta & Oven Roasted Tomatoes”

  1. 1
    Patricia Nayar — February 6, 2013 @ 6:21 pm

    This blog never disappoints me when looking for ideas for my dinners. The recipe sounds very classic with some updated twist. Roasted tomatoes and home-made ricotta cheese! I love to use roasted tomatoes on my pizza but I never knew I could make ricotta cheese at home. Of course, it’s easy to snatch one from a store shelf, however, it doesn’t sound too difficult to make in one’s own kitchen and it definitely pays off to make a little extra effort for someone special. I have several vegetarian friends and this meal should please everybody.
    When thinking about drinks to be served with this meal I remembered a special wine – Omerto tomato wine – I had discovered last year when visiting Canada. Both versions are surprisingly nice and Omerto Moelleux would pair well with this particular pasta dish.


  2. 2
    Stacy — February 27, 2013 @ 8:28 am

    I had been skeptical about so many strong favors, thinking they might compete with each other rather than complement. But I can say that this was one of the most delicious pasta dishes I have ever made (we eat pasta twice a week). Deep, intriguing, complex and rich flavors – this will go into our favorites file! Many thanks for this wonderful recipe.


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