In a large stockpot, bring 6 quarts of water to a rolling boil.
Meanwhile, trim the tops and bottoms from the eggplant and peel. Cut the eggplant into quarters, lengthwise. Cut each quarter into 5 chunks.
Carefully add the eggplant to the boiling water.
Boil for 12-15 minutes, until the eggplant has softened, using a spider to stir and submerge the chunks every so often; the eggplant should be very soft and mushy, but still hold its shape.
Strain the eggplant in a colander.
Place the colander into a bowl, leaving at least 2 inches of space between the colander and the bowl.
Place a weight over the eggplant and refrigerate for at least 2 hours, preferably overnight, to remove as much liquid as possible; discard the extracted liquid.
In a large high-sided skillet, heat ½” of canola oil, over medium-high heat, to 350 degrees.
Meanwhile, transfer the eggplant to a large bowl.
Using your hands, break the eggplant into smallish chunks.
Add the egg, pecorino, ¾ cup breadcrumbs, garlic powder, pepper and red pepper flakes.
Using your hands, mush all the ingredients together, to combine; it’s okay if there are some larger chunks of eggplant left.
Portion the eggplant mixture into 2 ounce balls, a little larger than a golf ball.
Roll the balls in the remaining breadcrumbs and gently flatten the balls.
Fry the eggplant balls on both sides until deep golden brown.
Drain on a paper towel-lined plate and serve immediately.
Notes
If using cast iron to press the eggplant, wrap it well in plastic wrap, otherwise it will discolor and ruin the eggplant.