Eggplant Croquettes

Eggplant Croquettes

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"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!"
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35 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
  3. 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.


  1. 460 Ratings

Most helpful positive review

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 us...

Most helpful critical review

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.

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 us...

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 throug...

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. Whe...

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, t...

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...

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...

Weird and delicious! These would make good appetizers for a party. We ate ours as burgers like another reviewer suggested here, and they were great that way. I had some jarred red peppers on han...

I was very pleasantly surprised by these! I'm not a big fan of eggplant but I'm always up for trying new things and I'm glad I did! Next time I might saute the onions before mixing them with the...

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