Ingredients: 1 eggplant, basil, 4 tablespoons grated parmesan, 3 tablespoons breadcrumbs, parsley, 1 tablespoon of egg yolk, salt.
Preparation: Chop the egg plant into pieces without peeling. Boil in salted water for 40 minutes, drain and squash with a fork, to eliminate excess water. Spread out on a work surface and squash again with a fork, then leave to cool. Mix the egg plant pieces with finely chopped basil, parsley, grated parmesan, egg yolk and breadcrumbs. Mix the ingredients well. Should the mixture be a little sloppy, add more grated parmesan. Roll the mixture into small balls- slightly flattened on both sides and toss in the breadcrumbs. Fry in hot peanut oil.