2 lg. eggplants
3 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
1 tbsp. chopped basil
3/4 tsp. salt
1/2 tsp. pepper
Dash nutmeg
2 slices bread, soaked in water and squeezed dry
2 eggs
1/2 c. flour
1 c. olive oil

Cut eggplants into 4 parts each and boil 20 minutes or until tender. Drain well and chop fine. Mix together with Parmesan cheese, parsley, basil, salt, pepper, nutmeg, bread and eggs and shape as croquettes. Flour and fry in olive oil until golden brown on all sides. Serve with tomato sauce and plain. Serves 4.