Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.
In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.
Transfer the eggplants to a large mixing bowl and mash them with a potato masher.
Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.
Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.
In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.
1 medium eggplant, peeled and cubed
¼ cup water
½ tbsp. chipotle in Adobo sauce or your favorite seasoning
1 cup Panko breadcrumbs
2 garlic cloves, minced
¼ cup chopped parsley
1 tsp. sea salt or to taste
⅓ tsp. pepper or to taste
14 oz. Marinara or your favorite tomato sauce
1 tbsp. ground flax seeds
2 tbsp. water