Bake the eggplant in a 375 degree F. oven for 45 minutes or until tender when pricked with
Taste and add seasoning. Place in the refrigerator for 1 hour. Roll into small log shapes about 3 inches long, then roll in the remaining bread crumbs.
When all the polpettes are made, fry them in oil until golden brown. Drain on paper towels and keep warm in the oven until serving if desired.
To prepare the sauce