Crispy Eggplant Fritters with Smoked Mozzarella

2 large eggplants
1 tsp salt
Rice bran oil, for brushing & frying
2 large eggs
¾ cup finely grated Parmesan cheese
1¼ cups plain dry breadcrumbs, divided
¼ cup finely chopped fresh Italian parsley
1 tbsp chopped fresh thyme
½ tsp SIDS SALT & PEPPER
1½ tbsp all purpose flour
110 g smoked mozzarella cheese, cut in 1 cm cubes

Preheat oven to 175°C. Cut eggplants crosswise into 1 cm thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt and leave for 30 minutes.
Brush 2 baking trays with oil. Pat eggplant dry then arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly then chop coarsely.
Whisk 1 egg, grated Parmesan cheese, ¼ cup breadcrumbs, parsley, thyme and SIDS SALT & PEPPER in medium bowl. Stir in chopped eggplant. (mixture will be soft) Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 35 mm diameter balls. Press 1 piece smoked mozzarella into the centre of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter and roll in breadcrumbs to coat.
Pour enough oil into large frypan to reach depth of 6 mm then heat over medium-high heat. Working in batches, add balls to pan and sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with SIDS SALT & PEPPER and serve.