Roast the eggplant at 400 degrees until very soft.
Let the eggplant cool, then pulse a few times.
Add the eggplant to a bowl with the seasoned breadcrumbs, grated pecorino cheese, grated garlic, chopped parsley, 2 eggs, salt, and pepper.
Fry the eggplant mixture in extra virgin olive oil.
Add the fried eggplant meatballs to a pot of marinara sauce.
