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Turn the mixture into a mixing bowl and place bread crumbs on a large plate. Using your hands and working quickly, roll the eggplant mixture into balls with a 1/2-inch diameter and roll each ball in the bread crumbs to coat. Hold each ball on a sheet tray.
In a heavy-bottomed skillet, heat the olive oil until just smoking. Cook the eggplant balls in the oil a few at a time, for 6 to 7 minutes, until dark golden brown, turning gently with a wooden spoon to evenly brown all sides. Remove to a tray or plate lined with paper towels. Sprinkle with the remaining pecorino and serve.