Cover and put in the microwave for 10 minutes at high power
Open carefully make sure you don't get burned by the steam. Stir and put back in the microwave for 10 more minutes
Let it cool down completely, 1 or 2 hours
Make the mix
Taking a handful at the time squeeze out the water
Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight
3 cups breadcrumbs, 2 fresh eggs, 1/2 cup chopped basil leaves, 1 peeled garlic cloves, 1/2 cup freshly grated Parmesan, 2 tsp salt
Shape them into oval balls that fit into the palm of your hand
Deep fry in oil
Once cooked place on an absorbent kitchen paper to drain the excess oil
You can eat them warm or at room temperature
Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water. So you need to let them rest at least a few hours before making the deep fried eggplant balls.
You can do most of the work the day before and just fry them the same day. The longer the mix rests in the fridge the more the eggplants absorb the flavour of the garlic, basil and Parmesan. So best to prepare the mix the day before.
If you have any deep fried eggplant balls leftover, and that is a big IF, you can eat them the next day. Even served at room temperature, they are delightful.