Begin by preheating your oven to 400°F (200°C). Slice the eggplants in half lengthwise, and place them cut side down on a baking sheet. Roast them in the oven for about 30-35 minutes until the flesh is soft and tender.
While the eggplants are roasting, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the crushed garlic and cook for another minute until fragrant. Remove from heat and set aside.
Once the eggplants are roasted and cool enough to handle, scoop out the flesh into a food processor, discarding the skin. Add the sautéed onion and garlic mixture to the food processor.
To the food processor, add the chicken or vegetable stock, salt, pepper, and chopped basil. Pulse until the mixture is smooth but still has some texture.
Transfer the eggplant mixture to a mixing bowl. Stir in the almond flour, grated parmesan, and the lightly beaten egg white. Mix until everything is well combined. The mixture should be moist but firm enough to hold its shape.
Using your hands, form the mixture into small meatballs, about the size of a golf ball. Place them on the same baking sheet lined with parchment paper.
Bake the meatballs in the oven for about 25-30 minutes, turning them halfway through, until they are golden brown and firm to the touch.
Serve your Vegetarian Eggplant Meatballs with your favorite pasta sauce over spaghetti or in a sub sandwich. Garnish with additional basil or parmesan cheese if desired.
