Eggplant (Aubergine) Croquettes - cooking recipe

Ingredients

2 eggplants, peeled and cubed
1 cup grated sharp cheddar cheese
1 tablespoon grated parmesan cheese
1 cup Italian seasoned breadcrumbs
2 large eggs
2 tablespoons chopped fresh basil
3 tablespoons minced yellow onions or 3 tablespoons red onions
2 garlic cloves, minced
1 cup vegetable oil
1 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper

Preparation

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes.
Drain and mash.
Stir in remaining ingredients except oil.
Shape into patties.
Fry in hot oil until golden brown, about 5 mins on each side.