My original plan was to fry these, but at the last minute I decided to bake them. That's why you see them covered in bread crumbs, since that would have been frying-appropriate, but I'm going to omit that step the next time I make these.
2 large eggplants, sliced
Preheat the oven to 450 degrees F.
Lay the eggplant out on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and bake for 30 minutes, or until they have turned golden brown. Remove from the oven and turn heat down to 350 degrees F.
Grind the bread slices in the food processor until they’re broken into bread crumbs. Remove about ¼ of the crumbs and set aside. To the processor add in the roasted eggplant and egg and grind together until the mixture becomes a fairly smooth paste. Now add the garlic, cheese and parsley. Pulse to combine. If the mixture is too runny add in more of the additional bread crumbs until it becomes something you can mold.
Form the mixture into small balls and place on a baking sheet. Cook in the oven for about 30-40 minutes, or until the meatballs are firm and cooked through (I split one open just to test).
Serve as you would normal meatballs: over pasta, in a sub or on a toothpick.