Eggplant croquettes
Instructions
Wash the eggplants and cut them into thin slices.
Put them in a colander, salt them liberally.
Let drain for at least an hour.
After this time rinse them thoroughly with cold water to remove the salt, drain and dry them with paper towels, mashing well to remove all the water.
Coarsely chop the mozzarella, add an egg and parsley, pepper and stir.
Garnish half of the Eggplant slices with mozzarella and egg mixture, then cover with the remaining slices to make them adhere well mashing.
Heat oil to 180 degrees.
Break one egg in a bowl, tilted or bumped as with a fork.
Pour the breadcrumbs into a dish.
Passed the Eggplant sandwich in the egg and impanateli.
When the oil for frying has reached the required temperature, namely when a stale bread dice of 5 cm on each side becomes Golden in 50 seconds, soak the Eggplant croquettes in small amounts and let them FRY for two minutes, turned with a spatula halfway through the cooking.
When the croquettes are well browned, remove them with a skimmer and drain on paper towels.
To serve, place the croquettes in a circle on a plate of hot service.
Garnish with parsley sprigs and lemon wedges.
The croquettes are served accompanied by yoghurt in gravy boat.
Ingredients and dosing for 4 persons
- 2 eggplant
- 100 g of mozzarella
- 50 g of white breadcrumbs
- 1 tablespoon of chopped parsley
- 2 eggs
- Frying oil
- Salt
- Pepper
- To serve:
- 1 sprig of parsley
- Some cloves of lemon
- Yoghurt