Eggplant croquettes have many variations. Probably as many as there are cooks.A never ending dispute regards the skin. On or off? Does it add to the overall taste? Or does the color recall the main ingredient? Some boil diced eggplant
in salted water. This method tends to result in softer croquettes. On the other hand, much taste gets lost in the water. Others still bake whole eggplant and scoop
out the flesh.Cheese. Pecorino or Parmesan? Or even caciocavallo? This is very much up to you. Let availability decide.Eggplant croquettes are excellent as a starter. They may become a main dish, thrown in tomato sauce with pasta.One important advice: go easy on the salt. Remember that you start by salting the eggplant. Cheese is yet another salt factor. And although frying changes the overall taste, try before hitting the oil.