Eggplant Croquettes

[Saladbowl]

Eggplant Croquettes

Servings | 6

Original Poster's Notes: Basic tomato sauce; Do not add the sauce
until just before serving, or the croquettes will become soggy. I have
had great results precooking these croquettes and just reheating again
before serving. You can use your own favorite sauce recipe to drizzle
across the top before serving. These should freeze nicely as well.

2 cup cooked eggplant
8 oz mushroom(s)
1 cup uncooked oatmeal
1/4 cup parsley
1 cup grated Parmesan cheese
1/2 tsp table salt
1/8 tsp black pepper
1/2 cup onion(s)

DIRECTIONS:

Bake the eggplant in a 375 degree F. oven for 45 minutes or until
tender when pricked with a fork.

Cool, then remove skin and place the pulp in a food processor. Add the
oatmeal, garlic, parsley, cheese, onion, mushrooms and pulse. Taste
and add salt & pepper. Place in the refrigerator for 1 hour. Drop by
spoonful into a hot skillet coated with Pam, if you find the mixture
is still too wet, add oatmeal as needed. When all the croquettes are
ready, make a platter with a layer of croquettes, drizzle sauce and
sprinkle with fat free cheese. If using cheese then place in microwave
to melt cheese. I did these in individual plates and served.