Fried Eggplant and Smoked Provola Meatballs

Method

1. Roast the eggplants and garlic in the oven at 180°C. Small eggplants cook for 20 minutes, large ones for 40 minutes.
2. When the eggplants are soft, scoop out the pulp with a spoon.
3. Let the pulp drain to remove excess water.
4. In a bowl, mix the eggplant pulp with grated Parmesan, salt, pepper (optional), and chopped basil.
5. Add one egg and mix well.
6. Squeeze the roasted garlic cloves to obtain the garlic cream and add to the mixture. Mix.
7. If the mixture is too wet, add some breadcrumbs to bind.
8. Form into meatballs.
9. Coat the meatballs in breadcrumbs (a mix of fine and golden breadcrumbs).
10. Fry the meatballs in seed oil until golden.
11. For the sauce: heat a drizzle of olive oil, add basil and, if desired, some onion. Add crushed peeled tomatoes, a pinch of salt, and cook briefly.
12. Serve the meatballs with the sauce.