Wash eggplants and drop into the water with salt.
Bring water to boil, cover pot and cook rapidly for 15 minutes.
Remove eggplant from pot, peel and mash with fork.
Add grated cheese, egg and bread crumbs. Mix well.
Heat enough cooking oil in a frying pan.
Drop eggplant mixture into hot pan and fry until brown.
Turn to brown other side. Serve hot with tomato catsup.
Yield: 4 to 6 servings.