Preheat oven to 375°F. Slice eggplant into ¼-inch slices. Lay eggplant slices in a single layer on parchment-lined half sheet pan. Sprinkle eggplant generously with salt. Flip slices and salt other side generously. Let sit for 10–15 minutes. This will draw out excess moisture from the eggplant.

Using a paper towel, dab slices, pressing lightly to absorb moisture. Brush eggplant on both sides lightly with olive oil. Place eggplant in oven and roast for 10–15 minutes, flipping once, until both sides are golden brown.

While eggplant is roasting, assemble mixture: Combine breadcrumbs, parsley, red pepper flakes, minced garlic, salt and pepper in bowl. Once eggplant has finished roasting, allow to cool to touch. Do not discard sheet pan or turn off oven.

Chop eggplant into ½-inch pieces. Using paper towels or a thin dish towel, wrap up small handfuls of eggplant and wring out any extra moisture. Continue until all eggplant is wrung out.

Add eggplant and egg to breadcrumb mixture and combine all ingredients until mixture comes together and eggplant is fully distributed throughout. Some of the skin may not fully integrate and that’s OK.

If mixture is too wet, add more breadcrumbs. If mixture is too dry, add water ½ teaspoon at a time.

Form individual “meatballs” and place on sheet pan.

Roast “meatballs” about 10 minutes, turning once during process, until golden brown and fully cooked.