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1
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top.
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2
Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes.
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3
Cool the eggplant 20 minutes.
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4
Leave the oven on.
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5
Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin).
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6
Place the roasted eggplant in a medium bowl and stir in the egg and beans.
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7
Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
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8
Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray.
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9
Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16).
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10
Place them on the prepared baking sheet and lightly mist the top of the balls with spray.
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11
Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
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12
While the meatballs cook, warm the marinara sauce in a small saucepan.
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13
Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.
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14
Photograph by Antonis Achilleos
