Bring a saucepan of salted water to the boil. Add the eggplant and simmer for 5 minutes.
Drain the eggplant in a colander, then place a small plate on top and a weight (such as a jar) on top and let the eggplant express moisture for 20 minutes.
Squeeze out the eggplant with your hands then chop it finely with a sharp knife. Place in a mixing bowl with the mince, egg, cheese and 2 tablespoons bread crumbs. Season with salt, pepper and mint. Mix well.
Preheat the oven to 200 degrees C. Pour the oil into the bottom of a 20x30cm baking tin.
With your hands, form meatballs and roll in breadcrumbs. Place in the tin. It's easier if you wash your hands after each meatball.
Bake 40 minutes, turning the meatballs after 20 minutes.