This recipe is on my website, too but I decided to add it to my blog. Eggplants are in season and a Forum friend has just asked for it. Maybe the picture is a little dark. I apologize :)
1 kg. of medium size eggplants,
40 g. of grated pecorino o parmigiano cheese,
1 egg and one yolk,
70 g. of breadcrumbs,
2 cloves of garlic,
some basil and parsley leaves,
extravergin olive oil (preferibly Italian :)),
Wash and dry the eggplants cut off the stalks, then bake them whole at 180°C for about 40 minutes (or until tender). Let them cool, now you can either open them and scrape the flesh away from the skin and use only that, or, as I prefer use the whole fruit. Blend it with the basil, parsley, garlic, eggs, grated cheese, a pinch of salt and pepper. Transfer the mix into a bowl, stir in the breadcrumbs and let rest for 10 minutes. If the mixture should be too soft, add a little more breadcrumbs. Shape into croquettes. Roll in breadcrumbs. Place them on a baking tray on a sheet of baking paper, and bake in a hot oven at 180°C for 30 minutes. Serve warm or cold.
With the same mix you can also make small patty-cakes. In this case, pour a little oil on the surface before baking.
Serving Suggestion - Chop some fresh tomatoes, add some oil, basil, salt and pepper and serve aside the croquettes or patties.