Begin by removing the bitterness from the eggplant. Slice it into 1/2" slices, lay them on a paper towel, and sprinkle kosher salt on both sides. Let the slices rest on the paper towels until the bitter juices are extracted and absorbed by the towels
Cut the eggplant into cubes and sauté until translucent (about 15-20 mins)
Place the sautéed eggplant in a food processor and pulse until a paste is formed
Combine the eggplant paste with the rest of the ingredients in a large mixing bowl. Mix until all the ingredients form a moldable dough.
Use an ice cream scoop to form the mixture into1 1/8" balls. This will ensure all the meatballs are the same size. This should yield 9-10 meatballs
Place the meatballs on parchment paper on a baking sheet and bake at 350 degrees F for approximately 30 minutes or until the meatballs are firm.
Combine the meatballs in your favorite sauce www.chefgiannicooks.com/marinara/
