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Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
Place ½ tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and ¼ cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with ½ teaspoon kosher salt and ⅛ teaspoon of pepper.
Form the eggplant mixture into 24 balls about 1 ⅛ oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.