Fried croquettes with eggplant peel

Wash the eggplant peels thoroughly, cut them into thin strips, place them in a pan with a drizzle of oil, and cook over medium heat until they become tender and slightly golden. Season lightly with salt.

Meanwhile, soak the stale bread in milk for about 15-20 minutes, until it softens, then squeeze it well and place it in a bowl. Add the sautéed eggplant skins (chopped coarsely if they are still long), the eggs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and pepper. Mix all the ingredients well until the mixture is smooth. If necessary, add a little breadcrumbs if the mixture is too soft. 

Form small croquettes with your hands. Heat plenty of seed oil in a large frying pan and fry the fritters a few at a time until they are golden brown and crispy on both sides. Drain them on paper towels to remove excess oil and serve hot.

If you have made a lot of croquettes or meatballs, you can freeze them with the blast chiller while still hot and store them in the freezer for up to 8 months; they will be just as fragrant as when they were freshly made. Alternatively, if you prefer, you can cool them and store them in the refrigerator for up to 7 days to preserve their texture, flavor, and quality. When ready to serve, you can reheat them in the oven or in a pan.