eggplant meatballs

Directions:

1. Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
2. In a large skillet, heat oil over medium heat. Add eggplant and garlic; cook until browned, 6-8 minutes, stirring frequently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; let slightly cool. Transfer to a food processor; pulse until mixture reaches the consistency of ground meat.
3. In a large bowl, thoroughly combine eggplant mixture, breadcrumbs, 1/2 cup Parmesan cheese, egg, basil, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.
4. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 15-20 minutes or until meatballs are lightly browned.
5. Transfer meatballs to a skillet. Stir in marinara. Bring to a simmer over medium-low heat; cook 6-8 minutes or until marinara is bubbly. Sprinkle with remaining 3 tablespoons Parmesan and parsley.