Pre-Heat the oven to 375°F.

Prepare a rimmed baking sheet with parchment paper

Put 1 tablespoon oil in a large skillet over medium-high heat.

Sauté the diced eggplant. Then, add water as needed to pan to avoid sticking to pan

Sprinkle eggplant with the Italian herbs, salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes.

Transfer the eggplant to the bowl of a food processor.

Add the remaining 1 tablespoon oil to the pan along with the onion and garlic and return to the heat.

Sauté onion & garlic, until they’re soft and translucent, 3 to 5 minutes.

Add the drained, rinsed beans and parsley to the food processor with the eggplant and pulse until well combined and chopped, but not pureed.

In a bowl, toss the eggplant/bean mixture with the onion and garlic,

Add the breadcrumbs, Parmesan Cheese and red chili flakes

Roll the mixture into about a dozen “Meat”balls about 2 inches round

Transfer them to the prepared pan.

Turn meatballs halfway through cooking about 10 minutes

Bake until they are firm and well browned, 20-25 minutes.

While the meatballs bake in oven, warm the tomato sauce.

If serving pasta with the eggplant meatballs, cook pasta according to package directions, in a pan of boiling, salted water.

Serve the meatballs with the tomato sauce, over pasta