Crispy fried eggplant fritters bound with cheese, herbs and breadcrumbs — good warm or at room temperature.
Preheat the oven to 350° and bake the whole eggplants about an hour until cooked through.
Peel once cool enough to handle, and mix the pulp with the remaining ingredients (except the frying oil) by hand until well blended.
Heat the olive oil in a large frying pan over high heat and drop in tablespoons of the mixture, cooking about 2 minutes, turning once, until golden. Drain on paper towels and serve.
