Eggplant Meatballs alla Norma

Method

1. Preheat oven to 200°C (400°F). Pierce the eggplants with a fork and bake them whole for about 30 minutes, until soft. Alternatively, slice and bake.
2. Meanwhile, prepare the tomato sauce: in a pan, sauté a clove of garlic in olive oil. Add the tomato pulp, season with salt, and cook for 15–20 minutes. Add fresh basil leaves at the end.
3. Once the eggplants are cooked, scoop out the flesh and let it drain in a colander to remove excess water, then chop it finely.
4. In a bowl, soak the stale bread in milk. Once soft, squeeze out excess milk and crumble it.
5. Combine the chopped eggplant, soaked bread, grated pecorino cheese, egg, salt, and pepper. Mix well.
6. Add breadcrumbs gradually until the mixture holds together. Do not overwork.
7. Shape the mixture into small meatballs (about 20). Roll them in breadcrumbs to coat.
8. Fry the meatballs in hot oil until golden brown on all sides, or bake in the oven at 180°C (350°F) for 15–20 minutes, turning halfway.
9. Serve the meatballs topped with the tomato sauce and a generous grating of ricotta salata. Garnish with fresh basil.