Crispy eggplant croquettes stuffed with mozzarella

I read one piece of advice from Mirej Giuliano: when you need to try something for the first time, try it - all people love it. The living truth! Not that we try eggplant for the first time - on the contrary, but we love fried!

Preparation steps

Wash the eggplant, peel it and cut it lengthwise into tiles about 1 cm thick. Arrange them on a baking sheet (s) and bake them in a preheated oven at 175 ° C for about 50-60 minutes. Take the eggplant out of the oven and leave it to cool, then chop it finely and put it in a larger bowl.
Add egg, parmesan, spices, 3-4 tablespoons of pretzels, salt and pepper, mix well, and if the mass is too grainy, add a little more pretzels. Make meatballs with wet hands, insert a cube of mozzarella in the middle and shape croquettes the size of a golf ball.
Whisk the egg with the flour. Place the rest of the pretzels on a plate. Heat the oil over a moderate heat.
Dip the croquettes (one by one) in a beaten egg with flour, drain, then roll in breadcrumbs and fry until golden brown.

Serving

Serve hot with a yogurt dip or just mayonnaise.

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