Heat the oil in a large nonstick skillet over medium heat for 1–3 minutes. Season the eggplant with salt and pepper and add to the skillet with the water. Cook until softened and browned, 8–10 minutes. Transfer to a large bowl and let cool slightly.Place the eggplant in a food processor and pulse a few times until roughly chopped. Return to the bowl, add the breadcrumbs, Parmesan, eggs, garlic, and basil; mix until combined.Spray the trays of the Deluxe Air Fryerwith oil. Form the eggplant mixture into 22–26 balls and place on the trays. Place the trays on the top and bottom racks. Cook on BAKE for 16 minutes, until golden brown, rotating the trays halfway through.Meanwhile, to prepare the sauce, heat the oil in the same skillet on medium heat for 1–3 minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds. Add the crushed tomatoes and salt; simmer for 15 minutes.When the meatballs are done, add to the skillet and spoon dollops of ricotta into the sauce. Bring to a simmer and cook until hot, 2–3 minutes. To serve, top with basil, Parmesan, and red pepper flakes, if you’d like.