Place one cubed eggplant in a pot
with about 1 inch of water only and steam it.
There is enough water in an eggplant
that it will cook without burning or sticking.
After it is soft like mashed potatoes,
drain it well and mash with a potato masher.

Add Romano cheese and bread crumbs. Mix together.
Place a small amount of olive oil in a frying pan and
drop the mixture by tablespoonful into pan and
fry for a few minutes like pancakes.