Ingredients
Directions
Bring 6 quarts water to some boil and add two tablespoons salt. Add some eggplants and boil ten minutes. Dip the bread within the water and take away, squeezing to empty water and hang aside. Take away the eggplants in the water and drain well. Once the eggplants have cooled, coarsely chop them and put them within the work bowl of the mixer. Add some drenched bread and 1 egg and pulse to create a somewhat homogenous paste adding more egg if required. Add 1/2 cup pecorino, garlic clove and parsley and then pulse until an even yet somewhat dry mixture is created. Don't over-process.
Turn the mix right into a mixing bowl and put bread crumbs on the large plate. Making use of your hands and dealing rapidly, roll the eggplant mixture into balls having a 1/2-inch diameter and roll each ball within the bread crumbs to coat. Hold each ball on the sheet tray.
Inside a heavy-bottomed skillet, heat the essential olive oil until just smoking. Prepare the eggplant balls within the oil a couple of at any given time, for 6 minutes, until dark golden brown, turning lightly having a wooden spoon to evenly brown every side. Remove to some tray or plate lined with sponges. Sprinkle using the remaining pecorino and serve.