1 pound eggplant 1 egg 1 cup breadcrumbs 1 tablespoon parsley 1 clove garlic 4 leaves basil 2/3 cup Pecorino cheese salt and pepper to taste flour as needed oil for frying as needed tomato sauce (optional) to taste chili pepper to taste
Clean and wash eggplant, cut in half, place in a pot and cover with water.
Bring to a boil and cook for about 20 minutes or until tender (until the eggplant can be easily pierced with a knife). Drain and cool.
Meanwhile, chop the garlic, parsley and basil. Squeeze out any excess liquid from the eggplant, peel, chop and mash with the chopped garlic, parsley and basil, grated cheese, and a pinch of salt and pepper.
Add a whole egg and combine well with enough breadcrumbs as necessary to form a uniform, thick mixture.
Use a tablespoon to scoop up some eggplant mixture. Shape it into an oval, dredge in flour and gently flatten in the palm of your hand.
Heat a generous amount of oil in a pan. When hot (check temperature with a few bits of the mixture), fry balls until golden, turning frequently.
Served hot or at room temperature. If desired, serve with tomato sauce, spiced with some hot pepper, for dipping.