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1
For the eggplant: Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray.
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3
Place the eggplant, cut-side up, on the prepared baking sheet.
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4
Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife.
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5
Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes.
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6
Cool for 10 minutes.
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7
For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor.
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8
Blend until the eggplant is smooth.
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9
Add the cheese, breadcrumbs, basil, egg, garlic and parsley.
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10
Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed.
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11
Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
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12
For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat.
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13
Cook 5 minutes, stirring occasionally.
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14
Keep warm over low heat until ready to serve.
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15
For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way.
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16
Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.)
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17
In batches, fry the eggplant balls until golden, about 1 minute.
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18
Drain on paper towels.
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19
Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.
