1 Medium Eggplant, diced
1 Garlic Clove, peeled
1 Shallot, minced
Salt and Pepper to taste
1 - 1 1/2 TBSP EVOO
3/4 Cup Whole Wheat Breadcrumbs
1/2 TSP dried Oregano
1/4 TSP fresh Parsley
 
Preheat oven to 400F. 
On a large cookie sheet, combine eggplant, garlic, shallot, a pinch of salt (optional), pepper, and olive oil. Roast for 30-40 minutes, until edges are browned. Once eggplant is removed from the oven, lower the temperature to 350F.
 
In a large food processor (10-cup) combine roasted eggplant mixture with ½ cup of breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined.
 
Scrape down the sides of the food processor and add the other ¼ cup of breadcrumbs. Continue to pulse until mixed. Avoid over-processing, when possible. When complete, the mixture should easily adhere into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)
 
Form the eggplant and breadcrumb mixture into 1- or 2-inch balls, based on personal preference. Per eggplant, you should yield about 12-16 balls, depending on the size of the eggplant and balls.
 
Place balls on a large baking sheet and bake for 30 minutes, rotating halfway through.
 
Remove from the oven, top with marinara sauce and serve on a plate of zucchini linguine, spaghetti squash, sautéed spinach, whole grain pasta, or pop 'em plain! Enjoy!