Chop the aubergines and cook them in a saucepan with a clove of garlic, a little extra virgin olive oil and half a glass of water. Let them cool down and then put the cooked aubergines in a bowl, add the eggs, the grated Grana Padano Fattorie Cremona, the bread loaf first soaked and then squeezed, the chopped parsley, a pinch of salt and mix well, until you get a soft  mixture. With the help of a spoon, make 2-3 cm diameter meatballs and dip them in breadcrumbs. Fry the meatballs in plenty of oil, drain and sprinkle with salt and pepper. Serve the meatballs hot.