Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Place cubed eggplant in a colander, sprinkle generously with salt, and let sit for 20-30 minutes to draw out moisture. Pat thoroughly dry with paper towels.

Toss dried eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, or until very tender and slightly browned. Let cool slightly.

Transfer roasted eggplant to a large mixing bowl. Using a potato masher or fork, mash the eggplant until mostly smooth with a few small chunks remaining.

Add panko breadcrumbs, grated Parmesan (or nutritional yeast), minced garlic, chopped parsley, chopped basil, lightly beaten egg (or flax egg), and red pepper flakes (if using) to the mashed eggplant.

Mix thoroughly until well combined. The mixture should be firm enough to form balls. If too wet, add a tablespoon more panko. If too dry, add a tiny bit more egg or olive oil.

Using your hands, form the mixture into approximately 16-18 meatballs, about 1.5 inches in diameter.

Arrange the formed eggplant meatballs on the same parchment-lined baking sheet, ensuring they are not touching.

Lightly brush the tops of the meatballs with the remaining 2 tbsp olive oil.

Bake for 20-25 minutes, flipping halfway through, until golden brown and firm.

Serve hot with your favorite marinara sauce, over pasta, or as an appetizer.