Wash the eggplants and pierce in several places with a fork. Boil in lightly salted water until tender; drain well. Remove skin and mas the pulp; measure it. Mix 2 c. of eggplant pulp with the amount of ingredients listed above and blend well. Shape into croquettes or patties. Roll in cracker meal, and fry until golden brown.
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|Serving Size: 1 Serving (1859g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1329 (22%)|
|Amt Per Serving||% DV|
|Total Fat 147.7g||197 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 50.2g|
|Polyunsanturated Fat 44.4g|
|Cholesterol 2127.6mg||655 %|
|Sodium 24123.4mg||832 %|
|Potassium 3646.9mg||96 %|
|Total Carbohydrate 915.5g||269 %|
|Dietary Fiber 63.2g||253 %|
|Sugars, other 852.3g|
|Protein 246.2g||352 %|
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Calories per serving: 6010
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