Grind together bread, parsley, garlic and salt.

 Place the eggplant in a bowl, add cheese and egg. Puree with a blender. 

Add the breadcrumbs and mix with a spatula.

Heat the olive oil in a frying pan, medium heat. 

Form round meatballs with your hands and fry them, until golden brown, on both sides. 

Remove them and lay them on a plate lined with kitchen paper, to absorb excess grease.

Serve hot.