"This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!" — Kelli Charnes
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medium eggplants, peeled and cubed
shredded sharp Cheddar cheese
Italian seasoned bread crumbs
vegetable oil for frying
ground black pepper
Tasty! I used home-grown Japanese eggplants, split them in half, drizzled some olive oil over them and baked them in the oven for 20 minutes at 350°. That gave them a nice roasted flavour. I used a fancy Mexican cheese blend instead of just cheddar and added Italian seasonings and cumin to the cheese mix. I then baked the patties for 20 minutes total, flipping them after 10 minutes. Thanks!
They were ok. I'm sure they would have been outstanding if you deep fried them, but they were pretty limp and took on the taste of the bread crumbs.
I also added an additional 1/2 cup of bread crumbs and I used about 3/4 cup of cheese rather than the full cup. Then I BAKED them for about 20-25 min. at 350 and flipped them once halfway through. Since they started to look more and more like hamburgers, I decided to go with it...I put one of these on a bun with ketchup, lettuce, mayo, tomato, etc. and it was awesome! It tasted just like a regular burger. Thanks for the recipe.
My husband and I both loved them! I halved the recipe since I only had one eggplant. I did not want to fry them, so I "pan fried" them in the oven--I put the oil on a pan and into the oven. When hot and sizzling I added the croquettes, turning half way through cooking. It was a great alternative cooking method. I think next time I'll use a little less oil. I'll be making them again soon!
These we absolutely delicious! My mother made them and loved them too. We steamed eggplant instead of microwaving. Only needed one egg. It is a very wet, sticky batter. Suggest you scoop out with spatula, form patties on cookie sheet and refrigerate before frying. They were worth the effort.
I really enjoyed this recipe, but I wanted more veggies, so I've made some alterations. Which pretty much makes it a completely different recipe. First off, I used 1 large eggplant, diced it, then microwaved. I sauteed 1/2 red onion and 1/2 cup of diced carrots in about 1 tablespoon of olive oil until browned on slightly above Med heat. I let both the eggplant and the onion/carrot mixture cool before mixing with the other ingredients. I also added 1/2 cup of diced black olives and 1/3 cup of canned corn (drained) and 1/3 cup of diced canned mushrooms (fresh are good too). I added about 1/4 cup extra bread crumbs and 1/3 cup extra cheese. I sprinkled in the bread crumbs in order to prevent lumps. I omitted the parsley and added 1/4 teaspoon ground cayenne, and 1/8 teaspoon ginger. For the frying, I added 1/4 cup of peanut oil to 3/4 cup vegetable oil. The whole patty making process is an art. First, you gotta use your hands. And second, it's all about making them as thin as possible (to cook evenly), while making sure they're thick enough to not break. If you are freezing these, I recommend frying before freezing. After frying & patting dry, put them on a plate & stick in the freezer for at least 1 hour, then place in freezer bags. To reheat, bake them on a cookie sheet at 350 degrees for 10-20 minutes (depending on the thickness).
Best eggplant recipe i've tried! i used 2 zucchini in place of one of the eggplants and low carb bread crumbs...still awesome and very low in carbs.
These are quick, easy and a great way to get kids to eat eggplant! I only use one egg, chopped onion and I bake them at 350 degrees for about 25 minutes (you'll need to flip them halfway through).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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