Roast: Preheat oven to 400°F (204°C). Prick the eggplants all over with a fork. Set on a foil-lined baking sheet and roast for 45 minutes, flipping the eggplant a few times during cooking. It's finished when it's very soft and the skin is blistered. Remove eggplant from oven and turn oven to 375°F (190°C).
Mash: Let eggplant cool enough to handle, then peel off the skin. Transfer to a bowl and use a potato masher to mash it into a chunky paste (some larger eggplant chunks are okay, they add texture to the meatballs).
Stir: To the bowl of mashed eggplant add all remaining ingredients and stir to combine. Transfer to the fridge and let chill for at least 30 minutes (this will make rolling easier).
Roll: Roll mixture evenly into 20 to 24 meatballs. If the dough is too sticky to roll, you can add a dash more breadcrumbs or some flour. Set finished eggplant meatballs on a parchment-lined baking sheet.
Bake: Bake for 25 to 35 minutes, or until firm and cooked through (split one open to make sure it's not too moist on the inside still).
Saute (Optional): For an optional finish, saute the cooked meatballs in a large skillet over high heat with a splash of olive oil until golden brown and crispy. This step is best if you're eating the meatballs on their own. If enjoying them with marinara or incorporating them into a dish, you can skip this step!