Preheat your oven to 400°F (204°C). Prick the surface of the eggplants with a fork and place them on a foil-lined baking sheet. Roast them for about 45 minutes, turning occasionally. You’ll know they are ready when the skin is blistered and the eggplant feels very soft to the touch.

Once the eggplants are roasted, allow them to cool until manageable. Carefully peel the skin off and place the flesh into a large mixing bowl. Use a fork or potato masher to mash the eggplant until it's chunky.

Add the Italian bread crumbs, Parmesan cheese, eggs, and salt to the mashed eggplant in the bowl. Mix everything together well until combined. Cover the mixture with plastic wrap and chill in the fridge for about 30 minutes.

After chilling, take the eggplant mixture out of the fridge. Using your hands, form the mixture into 20-24 meatballs, rolling them gently but firmly for a good shape. Place the meatballs on a parchment-lined baking sheet.

Set the oven to 375°F (190°C) and bake the prepared eggplant meatballs for 25-35 minutes. They are ready when they feel firm to the touch and are lightly golden.

If you prefer a crispy outer layer, heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the baked meatballs and sauté them for a few minutes until they are golden brown all over.