CROQUETTES:

3 med. eggplants
2/3 c. bread crumbs
2 extra large eggs
1/3 c. freshly ground Parmesan
1 tbsp. finely chopped basil
1 tbsp. finely chopped parsley
Pinch of nutmeg
1 tbsp. chopped pine nuts
Salt & freshly ground pepper to taste

FOR DREDGING, FRYING & SERVING:

3 tbsp. flour
2 extra large eggs, beaten
1/4 c. bread crumbs
1/2 c. light seed oil
1 lemon, cut into 6 pieces

Peel the eggplants, cut into small pieces and steam until cooked but not mushy, about 15 minutes. Chop fine and place in a large mixing bowl. Add the bread crumbs, eggs, Parmesan cheese, basil, parsley, nutmeg, pine nuts, salt and pepper and combine thoroughly. The mixture should be dry enough to handle.

Form the croquette mixture into egg shaped balls. Dredge lightly in the flour, dip into the eggs and coat with bread crumbs. Place the croquettes on a large plate and set aside.

Heat the oil in a pan suitable for deep frying and, when hot, fry the croquettes, a few at a time, until golden on all sides. Remove from the oil with a slotted spoon, drain on paper towels and keep warm until all are cooked. Serve hot with lemon wedges. Serves 6.