Chef Maxwell's
Eggplant Croquettes

2 medium-to-large eggplants
2 slices stale bread made into crumbs
3 cloves of garlic, minced
1/4cup finely chopped parsley
2/3 cup grated Parmesan cheese
salt and pepper
1 cup bread crumbs for coating oil for frying

Marinara Sauce:
2 tablespoons olive oil
2 cloves of garlic, minced
16 ounce-can chopped Italian tomatoes
1/4 cup chopped fresh parsley or basil
salt and pepper
red pepper flakes

Bake the eggplant in a 375˚ 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 crumbs made from the stale bread, garlic, parsley and cheese. Pulse mixture, taste and add salt and pepper. Refrigerate mixture for 90 minutes. Roll chilled mixture into small log shapes about 3 inches long, then roll each in the remaining bread crumbs. Fry in 375˚ oil until golden brown. Drain on paper towels and keep warm in the oven until serving, if desired. Do not add sauce until just before serving, or the croquettes will become soggy. To prepare the sauce, heat the oil in a small saucepan. Add the garlic and, once garlic starts to sizzle, the tomatoes, parsley and seasoning. Cook for 15 minutes until thickened. Drizzle over croquettes just before serving.