In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
2. Step
To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
3. Step
Preheat oven to 375°F (190°C).
4. Step
Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
5. Step
Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
6. Step
To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
7. Step
Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
8. Step
Bake for 20 minutes, or until golden, flipping halfway.
