1Wash, peel ( I have not done) and cube eggplant.
In a large pot, bring the water to a full boil and add salt and the eggplant cubes. Cook for about 4 minutes ( no more) with the water still at full boil.
2Drain the eggplant using a fine mesh colander. Discard the liquid and let cool. Place all the eggplant pulp in a cheese-cloth and remove as much excess water as possible. Place in a large bowl. Add grated stale Italian bread, 1 egg, 3 tablespoons pecorino-romano, garlic and parsley.
Mix everything together with a wooden spoon at first.
3Form eggplant mixture into little balls about the size of a golf ball. Poke hole in center. Fill with a cube of provolone (stringy Italian semi-soft cheese). Press mixture over the filling.
4Roll the ball lightly in the bread crumbs. Place into the hot (170° C) oil and fry (in a deep oil) until brown on all sides and eggplant is cooked all the way through. Place on paper towels to drain. Serve with (spicy) tomato sauce on the side for dipping.
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. See more salad recipes here.