Eggplant Croquettes | RICARDO

Ingredients

• 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