1. in a large pan, cook the onions until they become transparent. 2. Add the peeled and diced eggplants. 3. Season with salt and let them cook. 4. Then add garlic powder and a glass of white wine. 5. Cook over medium/low heat until the white wine evaporates. 6. Remove from heat and mash the mixture well, let it cool. 7. Add cumin to taste, the egg, and breadcrumbs to thicken. 8. Finally, add a touch of cheese. 9. Let it rest for an hour in the fridge and then preheat the oven to 180 degrees celsius. 10. Make balls, coat them in flour, and place them on baking paper on an oven-safe tray. 11. Bake for approximately 20 minutes at 180 degrees celsius. 12. After baking, transfer to a pan with homemade tomato sauce and let them cook for a few minutes. 13. Finish with a touch of pepper and fresh parsley.