Eggplant Croquettes

A

• 1 pound eggplants
• 1 quart (4 cups) water</

1. Peel eggplants with vegetable peeler. Wash and cut in half, lengthwise. Bring to a boil over high heat in water and salt included in A. Reduce heat to moderate, cover and boil for 30 minutes.
2. Remove eggplants from pot, drain and mash. Add ingredients included in B and mix well.
3. Melt butter in a saucepan. Add eggplant mixtur