Eggplant Croquettes
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Stove
- Mixing bowl
- Fork
- Potato masher
- Spoon
- Airtight container
- Zip-top bag
- Refrigerator
- Freezer
- Serving platter
Ingredients
- 2 medium eggplants, peeled and cut into cubes
- 1 cup of sharp Cheddar cheese, shredded
- 1 cup of Italian seasoned bread crumbs
- 2 eggs, beaten
- 2 tablespoons of dried parsley
- 2 tablespoons of chopped onion
- 1 clove of garlic, minced
- 1 cup of vegetable oil for frying
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
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