Eggplant Croquettes

  • Recipe By
  • Published Aug 29th
  • Ready In35m
  • Servings6
  • Calories266
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!

Eggplant Croquettes Ingredients

The following are the ingredients needed to make delicious Eggplant Croquettes for 6 servings:

  • 2 medium eggplants, peeled and cubed
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup Italian seasoned bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons dried parsley
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1 cup vegetable oil for frying
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Eggplant Croquettes Cooking Instructions

  • Prep15m
  • Cook20m
  • Ready In35m

To cook Eggplant Croquettes, you need about 15 minutes of preparation time. The time needed to cook this Eggplant Croquettes is about 20 minutes , and you can serve your Eggplant Croquettes within 35 minutes . The following are the steps to cook Eggplant Croquettes easily:

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


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 266 calories; 14.4 grams of fat; 23.6 grams of carbohydrates; 12.4 grams of protein; 86 milligrams of cholesterol; 911 milligrams of sodium.

  1. Jan 21st 2009

    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 i ...

  2. Jul 31st 2007

    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. ...

  3. Mar 9th 2007

    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.

  4. Aug 24th 2006

    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 ...

  5. Sep 27th 2005

    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 ...

  6. Sep 8th 2005

    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).

  7. Mar 29th 2005

    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 th ...

  8. Jan 18th 2005

    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. ...

  9. Aug 6th 2002

    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 ...