Eggplant meatballs

Preparation:

Preparation: Cook the aubergines after having peeled them; they can be stewed in a pan, or boiled in the microwave, or in the oven. Mash them with a fork, sauté the puree in a non-stick pan with a clove of crushed garlic and the basil. In a bowl, add an egg to the puree, two tablespoons of grated cheese, salt, pepper and the bare minimum of breadcrumbs to give the dough a little consistency, then cut the provolone into cubes. In the left hand put a little dough, in the center a cube of cheese, then make a meatball and crush. Pass in the breadcrumbs and fry until golden brown.