Step 1

Heat oil and garlic in a large skillet on medium until sizzling, 3 minutes. Add eggplant, ¼ cup water, and ¼ teaspoon each salt and pepper and cook, covered, on medium-low, stirring occasionally, until tender, 12 to 15 minutes. Transfer to a colander and let drain 5 minutes.

Step 2

Meanwhile, heat oven to 400°F. Line a baking sheet with nonstick foil and lightly coat with nonstick cooking spray.

Step 3

Transfer eggplant mixture to a food processor and pulse to roughly chop (do not puree). Add panko, Parmesan, parsley, basil, and ½ teaspoon each salt and pepper; pulse to combine.

Step 4

Stir in egg. Form into twenty 1½-inch balls and transfer to prepared baking sheet. Bake until firm and browned on the bottom, 15 to 20 minutes.

Step 5

Heat sauce in a large skillet, then gently toss in meatballs.