• Pre-heat oven to 375 degrees F. Line a cookie sheet with foil, spray with non-stick spray (I use coconut oil spray) and set aside.
• Cut eggplant into one inch cubes, pressing out excess water with a paper towel.
• Heat 1/2 TBS EVOO in a non-stick skillet on medium heat. When heated, add eggplant cubes and 1/4 cup of water. Immediately season eggplant cubes with salt, pepper, and paprika. Stir ingredients occasionally for 10 - 15 minutes, until eggplant is tender. (You should be able to cut an eggplant cube in half with your spatula) When ready, transfer cooked eggplant cubes to a food processor.
• Add the remaining 1/2 TBS EVOO to the skillet followed by diced onions and minced garlic. Cook until onions are translucent, about 3-5 minutes, then combine with cooked eggplant cubes in food processor.
• Add drained cannellini beans and chopped parsley to food processor and pulse until contents are well combined and chopped. Stir contents with a spatula between pulses as needed. Ingredients should be chopped, not pureed.
• Transfer ingredients from the food processor into a bowl. Stir in panko breadcrumbs and red chili flakes until well combined. Add salt for taste.
• Roll into golf-ball sized meatballs and distribute evenly on foil lined cookie sheet.
• Bake for 20 - 30 minutes until meatballs are browned and firm when poking with a fork.
• Remove from oven, serve, and enjoy!