Eggplant Croquettes

2 Medium Large Eggplant
2 Slices of Stale bread Made Into Crumbs 
3 Cloves of Garlic, Minced 
1/4 Cup Parsley, Finely Chopped 
2/3 Cup Parmesan Cheese, Grated 
Salt & Pepper 
1 Cup Bread Crumbs For Coating 
Oil for Frying
1 (16oz) Can Chopped Italian Tomatoes 
2-3 tbspn virgin olive oil
2 Cloves of Garlic Minced 
1/2 teaspoon dried marjoram 
Salt & Pepper
Red Pepper Flakes
1/4 Cup Chopped Fresh Parsley or Basil


Directions

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 bread crumbs made from the stale bread, garlic, parsley, cheese and pulse. 

Taste and add seasoning. Place in the refrigerator for 1 hour. 
Roll into small log shapes about 3 inches long, then roll in the remaining bread crumbs. 
Add more bread crumbs as needed. 
When all the polpette are made, fry them in oil until golden brown. 
Drain on paper towels and keep warm in the oven until serving if desired. 
Do not add the sauce until just before serving, or the polpette will become soggy. . 

To prepare the sauce:

Heat the oil in a small saucepan. 
Add the garlic and once sizzling add the tomatoes, parsley, and seasoning. 
Cook for 15 minutes until thickened.
Drizzle over the croquets just before serving. . 

-Sprinkle cheese over eggplant and place, ccovered, in a preheated oven (350 degrees) for 20 minutes. 
Remove cover and bake an additional 10 minutes, until bubbly and golden.