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My Nonna grandmother used day-old bread and eggplant pulp — diced and fried. She then mixed the breadcrumbs, fried eggplant pulp, eggs, Pecorino-Romano cheese and other basic ingredients. This became the stuffing which was placed back into the shells and deep-fried.
Wondering how the eggplant is stuffed and baked? No restaurant serves Neapolitan Stuffed Eggplant. Rinse and pat dry the eggplant with paper towels. Vertically cut the eggplant in half. Using knife tip, cut around the pulp until it comes out in one piece — this may take a little practice.
Set eggplant cubes aside in a colander. Repeat cutting procedure with remaining eggplant. Set aside in colander. Repeat squeezing out the bitter juices with remaining eggplant cubes. Pour the sunflower or safflower oil into a inch frying skillet preferably stainless steel, as this heats up quickly. When oil is hot but does not smoke, test one eggplant cube by gently lowering it into oil.
If it begins to sizzle, the oil is ready. Fry the eggplant cubes in 2 to 3 batches — eggplant cubes should turn golden brown not dark brown.
Transfer fried eggplant batch to a paper towel-lined platter. Repeat with third batch. When eggplant is fried, let it cool so that it is warm to the touch — about 10 to 15 minutes. Save the oil and skillet for frying the stuffed eggplant later. In a separate bowl, using a whisk or a fork, beat the eggs with 1 cup Pecorino Romano cheese.