Cut eggplant in 1/2 inch circles and place on a flour sack towel and sprinkle with salt. Let sit for 15 minutes, flip and sprinkle with salt and let sit for 15 additional minutes.
Preheat oven to 375.
Wipe moisture and salt off eggplant, brush both sides with olive oil, place in a single layer on sheet pans, and season.
Cook for 15 minutes, flip, and cook for 15 minutes more until golden brown (may need an additional 5-10 minutes to completely turn golden brown).
Let cool slightly, remove skins, place in food processor, and pulse slightly.
Scrape eggplant into a bowl and add all other ingredients.
Stir until combined.
Scoop with a rounded tablespoon and form into balls.
Place on a sheet and cook for 16-18 minutes.
Serve with sauce over pasta, on pizza, or with sauce on a sub roll! Top with basil and parmesan cheese. Makes approximately 2 dozen balls.