Preheat the oven to 400°F.

Lightly oil your hands and rub over the surface of each eggplant.

Puncture the skin in a few places with a knife.

Place in a roasting pan and bake, turning once, 35 to 40 minutes or until tender.

Let cool, peel, and chop finely.

Let sit to release any liquid.

In a small bowl, combine the goat cheese and anchovies.

Using the eggplant, shape 2 teaspoons at a time into a ball and fill with about ¼ teaspoon of the cheese-anchovy mixture.

Heat at least 1 inch of oil in a small skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dredge each fritter in the flour and place in the oil.

Cook, turning several times, until golden.