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Preheat oven to 375ºF.Place eggplant in a 13x9-inch baking dish; toss with 3 Tbsp. olive oil and salt. Bake for 30 minutes, tossing once once halfway through. Let chill for 15 to 20 minutes, until cool enough to handle. (Keep the oven at 375ºF.)
Place eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Continue pulsing until the mixture is well-combined. (Alternatively, you can mix in remaining ingredients by hand.) Form into 20 mini meatballs (about 2 Tbsp. each).
Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs, adding another 1 Tbsp. oil as needed to the pan.
Spread marinara sauce in the same 13x9-inch baking pan you roasted the eggplant in. Arrange eggplant meatballs in the pan, along with dollops of ricotta cheese throughout.
Bake at 375ºF for 15 to 18 minutes, until the marinara is bubbly. Garnish with extra fresh chopped parsley and Parmesan cheese. Serve warm with crusty bread.