Calabrese Fried Eggplant - vegetable oil cooking spray

Method

• For the eggplant: Place an oven rack in the center of the oven.
• Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray.
• Place the eggplant, cut-side up, on the prepared baking sheet.
• Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife.
• Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes.
• Cool for 10 minutes.
• For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor.
• Blend until the eggplant is smooth.
• Add the cheese, breadcrumbs, basil, egg, garlic and parsley.
• Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed.
• Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
• For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat.
• Cook 5 minutes, stirring occasionally.
• Keep warm over low heat until ready to serve.
• For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way.
• Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.)
• In batches, fry the eggplant balls until golden, about 1 minute.
• Drain on paper towels.
• Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.