Ingredients:
· 1tbsp olive oil
· 2 cloves garlic, finely chopped
· 1¼ lb. eggplant, cut into 1-in. pieces
· Salt and pepper to taste
· 1¾ cup breadcrumbs
· ½-¾ cup Parmesan, finely grated
· ½ cup flat-leaf parsley, finely chopped
· ¼ cup basil leaves, finely chopped
· 1 large egg, beaten
· 2 cup low-sodium marinara sauce

Method:
Heat oil and garlic in a large skillet on medium heat until sizzling, for three minutes. Add eggplant, one-fourth cup water and one-fourth teaspoon each of salt and pepper and cook, covered, on medium-low heat, stirring occasionally, until tender, for 12-15 minutes. Transfer to a strainer and let it drain for five minutes. Meanwhile, heat oven to 190°C. Line a baking sheet with non-stick foil and lightly coat with non-stick cooking spray.
Transfer eggplant mixture to a food processor and pulse to roughly chop (do not purée). Add breadcrumbs, Parmesan, parsley, basil, and half teaspoon each of salt and pepper; pulse to combine.
Stir in egg. Form into twenty one-and-a-half-inch balls and transfer to prepared baking sheet. Bake until firm and browned on the bottom, for 15-20 minutes. Heat sauce in a large skillet then gently toss in meatballs and they are ready to serve.