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1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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2
Add the eggplants and boil 10 minutes.
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3
Dip the bread in the water and remove, squeezing to drain the water and set aside.
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4
Remove the eggplants from the water and drain well.
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5
When the eggplants have cooled, coarsely chop them and place them in the work bowl of a food processor.
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6
Add the soaked bread and 1 egg and pulse to form a somewhat homogenous paste adding more egg if necessary.
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7
Add 1/2 cup pecorino, garlic and parsley and continue to pulse until a smooth yet somewhat dry mixture is formed.
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8
Do not over-process.
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9
Turn the mixture into a mixing bowl and place bread crumbs on a large plate.
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10
Using your hands and working quickly, roll the eggplant mixture into balls with a 1/2-inch diameter and roll each ball in the bread crumbs to coat.
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11
Hold each ball on a sheet tray.
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12
In a heavy-bottomed skillet, heat the olive oil until just smoking.
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13
Cook the eggplant balls in the oil a few at a time, for 6 to 7 minutes, until dark golden brown, turning gently with a wooden spoon to evenly brown all sides.
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14
Remove to a tray or plate lined with paper towels.
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15
Sprinkle with the remaining pecorino and serve.
