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Remove the stalks, peel the eggplant and cut into cubes, meanwhile put salted water to boil in a pot, and when the water reaches a boil, pour in the diced eggplant and let blanch for 4-5 minutes. Drain well by putting them in a colander, or squeeze the eggplant arranging them in a cloth clean linen.Put the eggplant in a blender and squeeze well to reduce them to a purée. Then transfer the puree into a bowl, add eggs, pecorino cheese, the crumb of stale bread crumbs, the parsley and season with salt. Mix the ingredients well. So cut the smoked cheese into cubes, picked up a piece of dough (about 35 grams) , place inside a cube of smoked cheese, giving a rounded shape to the meatballs. Dip the mearballs in breadcrumbs obtained . Then fry in hot oil, turning them until they become golden. Put the meatballs to drain on a paper towel and serve hot. Advice: for a lighter cooking of eggplant meatballs, you can bake in a preheated oven at 180-200 degrees on a baking paper until they are golden brown.