Aubergine Croquettes

Preparation:

Preparation: Wash the aubergines and cut them into thin slices. Put them in a colander, salt them abundantly. Let them drain for at least an hour. After this time, rinse them carefully with cold water to remove the salt, drain them and dry them with paper towels, squeezing well to remove all the water. Coarsely chop the mozzarella, add an egg and parsley, pepper and mix. Garnish half of the aubergine slices with the mixture of mozzarella and egg, then cover with the other slices, squeezing well to make them adhere. Heat the oil to 180 degrees. Break the other egg into a bowl, beat it with a fork. Pour the breadcrumbs into a plate. Dip the aubergine sandwiches in the egg and coat them in breadcrumbs. When the oil for frying has reached the required temperature, i.e. when a cube of stale bread 5 cm per side turns golden in fifty seconds, dip the aubergine croquettes in small quantities and let them fry for two minutes, turning them over with a spatula. halfway through cooking. When the croquettes are well browned, remove them with a slotted spoon and drain them on absorbent paper. To serve, arrange the croquettes in a circle on a warm serving platter. Decorate with sprigs of parsley and lemon wedges. Serve the croquettes accompanied by the yoghurt in a gravy boat.