Eggplant Meatballs Polpette di Melanzane
Ingredients
- 2 tablespoons salt
- 3 large eggplants, to yield about 4 pounds, peeled and cut into quarters lengthwise
- 4 slices day-old bread
- 1 to 2 eggs
- 1/2 cup plus 1/4 cup pecorino, freshly grated
- 2 cloves garlic, finely minced
- 1 bunch Italian parsley, chopped to yield 1/4 cup
- 1/2 cup fresh bread crumbs
- 1 cup extra-virgin olive oil, for frying
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