Eggplant Croquettes

Ingredients:
2 medium eggplants, peeled and cubed
1/4 to 1/2 cup shredded sharp Cheddar cheese or grated Parmigiano
1 cup bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
extra virgin olive oli for frying

Directions
1. Place eggplant in a microwave safe bowl and microwave on medium-high three minutes. Turn eggplant over and microwave another two minutes. The eggplant should be tender, cook another two minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one or two at a time into skillet. Fry each side of the patties until golden brown, approximately five minutes on each side. Patties can be frozen before frying and cooked later or brushed with little oil and cooked into the oven for a lighter recipe.