Step 1

Preheat oven to 375°F. Lightly grease a baking sheet with cooking spray, or line pan with parchment paper.

Step 2

Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add cubed eggplant and water. Season with salt and pepper. Stir and cook for about 10 minutes until eggplant is softened and starting to caramelize.

Step 3

Push eggplant to one side of the skillet. Add remaining olive oil to the pan and place shallots and garlic in the pan. Cook until softened, about 3-4 minutes.

Step 4

Transfer eggplant, shallots and garlic to a food processor.

Step 5

Add the beans, parsley, basil and oregano, process until combined. Mixture should be finely chopped but not pureed. Check for seasoning and add more salt and pepper, if needed.

Step 6

Transfer the mixture to a large bowl. Add the breadcrumbs and cheese (if using). Stir together with a spatula until well combined.

Step 7

Using a medium cookie scoop (about 2 tablespoons), form mixture into balls and place on the prepared baking sheet.

Step 8

Bake for 25-30 minutes, until browned around the edges.

Step 9

If desired, add 2 cups marinara sauce to a skillet and heat through. Place cooked meatballs in the sauce and toss to coat before serving over noodles of choice.