Eggplant Croquettes
20 MIN
40 MIN
14 servings

Eggplant Croquettes


  • 1/3 cup (75 ml) olive oil
  • 4 small eggplants, diced
  • 3 cups (750 ml) fresh loaf breadcrumbs
  • Milk
  • 2 cloves garlic, finely chopped
  • 1/2 cup (125 ml) grated Romano cheese
  • 1 egg yolk
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 tablespoon (15 ml) dried basil
  • Salt and pepper
  • 1/4 cup (60 ml) breadcrumbs
  • Fresh basil, for garnish


  1. In a large non-stick skillet, heat 60 ml (1/4 cup) of oil. Sear the eggplants until golden brown, about 10 minutes. Stir frequently and add oil, if needed.
  2. Lightly soak the bread with a little milk. Squeeze the bread with your hands. In a bowl, combine the bread, eggplants, and the remaining ingredients, except for the breadcrumbs.
  3. Preheat the oven to 190 °C (375 °F).
  4. Shape into 12 to 14 croquettes. If the mixture is too wet, add 15 to 30 ml (1 to 2 tablespoons) of breadcrumbs to give it more body. Coat the croquettes with the breadcrumbs and shake off any excess.
  5. Oil the bottom of a baking dish with the remaining oil. Place the croquettes. Bake for about 30 minutes, turning halfway through cooking. Let cool. Garnish with fresh basil.
  6. You can serve the croquettes as a side dish or as an appetizer between two tomato slices drizzled with olive oil.