Eggplant Croquettes

Method

1. Cut the eggplants in half and score the flesh in a diamond pattern without breaking the skin.
2. Brush with a little olive oil and season with salt.
3. Bake in a preheated static oven at 200°C (400°F) until the diamond patterns open (about 1 hour).
4. Let the eggplants cool completely.
5. Scoop out the flesh and place it in a colander. Press lightly to remove excess water and let drain for about 30 minutes.
6. Transfer the drained pulp to a bowl.
7. Add eggs, Pecorino cheese, non-soaked bread, and chopped parsley. Mix well.
8. Gradually add breadcrumbs until the mixture is firm enough to shape into croquettes.
9. Adjust salt if needed (remember the cheese is salty).
10. Shape the mixture into croquettes or balls.
11. Dip each croquette in beaten egg, then coat with breadcrumbs.
12. Fry in hot oil until golden brown on all sides.