Eggplant Parmigiana Meatballs

Method

1. Cut the eggplants in half, score the flesh, drizzle with olive oil and salt. Bake at 180°C (350°F) for 20 minutes.
2. Meanwhile, take another eggplant, score in a grid pattern and cut into small cubes. Fry in sunflower oil until golden. Let cool.
3. After 20 minutes, remove the baked eggplant from the oven, let it cool completely, then scoop out the flesh. Squeeze out excess water.
4. Finely chop the eggplant flesh with a knife.
5. Chop fresh basil and add to the eggplant.
6. Add the fried eggplant cubes (once cooled) to the mixture.
7. Add some Parmesan cheese.
8. Add 1 tablespoon of tomato sauce.
9. Mix everything and add a pinch of salt. Be careful with salt as other ingredients already contain salt.
10. Add mashed boiled potatoes (for consistency). Mix well.
11. Refrigerate the mixture for at least one hour.
12. Meanwhile, prepare the pesto: In a mortar, add a garlic clove (not too much), pine nuts (preferably Italian), and coarse salt. Start crushing.
13. Add basil (washed and thoroughly dried). Continue to pestle. (If using a blender, add a couple of ice cubes to prevent the basil from turning dark.)
14. Add extra virgin olive oil and a mix of pecorino and Parmesan cheese. Mix well.
15. Take the chilled mixture. Form balls and insert a cube of mozzarella into the center of each. If the mixture is too soft, add a handful of breadcrumbs.
16. Coat each meatball in flour, then egg, then breadcrumbs. Press well.
17. Fry in hot oil until golden and crispy.
18. Plate: spread some tomato sauce on the plate, place the meatballs on top, add pesto, and garnish with a basil leaf.