The aubergine balls are great served as an appetizer or second. Soft, can be enjoyed hot or warm. INGREDIENTS - 600 eggplants - 2 eggs - 80 g of grated cheese - 100 grams of bread crumbs - a few leaves of basil - salt and pepper - oil for frying PREPARATION Cut the eggplant into small cubes and lessale in salted water for 7-8 minutes.
Pour into colander and let stand for at least an hour to remove excess water. When you are warmed, strizzale frullale with his hands and into the mixer. Gather the mixture into a bowl, combine eggs, bread crumbs, cheese, a pinch of salt, pepper and basil leaves. Mix well all ingredients and form meatballs.
Pass them in the breadcrumbs and store the balls of eggplant in the fridge for at least 30 minutes so as to compact the ingredients. Fry in hot oil, adagiale on a paper towel to remove excess grease and serve. 
Pour into colander and let stand for at least an hour to remove excess water. When you are warmed, strizzale frullale with his hands and into the mixer. Gather the mixture into a bowl, combine eggs, bread crumbs, cheese, a pinch of salt, pepper and basil leaves. Mix well all ingredients and form meatballs.
Pass them in the breadcrumbs and store the balls of eggplant in the fridge for at least 30 minutes so as to compact the ingredients. Fry in hot oil, adagiale on a paper towel to remove excess grease and serve.
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