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Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces.
Crush and make a paste of 3 garlic cloves. Rough chop a ½ cup of fresh basil leaves.
In a large pan on medium-low heat, saute garlic in a ¼ cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes.
After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 ½ cups breadcrumbs, ¾ cup Pecorino Romano, 1 tsp black pepper, ½ cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!