Ingredients: For 6-8 people: 600 grams of eggplant, only 100 grams of bread crumbs, 1 clove of garlic, 2 eggs, 100 grams of grated cheese, 2 tablespoons chopped parsley, salt and pepper to taste Difficulty: Easy. Preparation time: 40 minutes. Preparation: Peel the eggplants and cut into cubes. Boil salted water in a saucepan and dip the eggplant.
Scald for 5 minutes, then drain in a colander, taking care to let all excess water. At this point, put the eggplant in a blender and blend until they become a puree. Transfer the puree into a bowl and add the cheese, eggs, salt, pepper, parsley and crumbs of bread which has crumbled. Mix everything until it became homogeneous.
Shape into meatballs, mash them in breadcrumbs and then turning them in hot oil until they are golden. Drain on absorbent paper and serve hot. 
Scald for 5 minutes, then drain in a colander, taking care to let all excess water. At this point, put the eggplant in a blender and blend until they become a puree. Transfer the puree into a bowl and add the cheese, eggs, salt, pepper, parsley and crumbs of bread which has crumbled. Mix everything until it became homogeneous.
Shape into meatballs, mash them in breadcrumbs and then turning them in hot oil until they are golden. Drain on absorbent paper and serve hot.
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