Preheat the oven to 400F and cover to baking sheets in parchment paper.

Chop each eggplant into 1" cubes. Toss in a large bowl with olive oil, salt, and pepper. Be generous with all three. Eggplants should be coated in oil and spices.

Roast eggplant in the oven for 30 minutes.

When eggplant is cooked and cooled, return to the bowl and puree with the immersion blender or in a food processor.

Mix eggplant puree with eggs, cheeses, and Italian bread crumbs. Stir with a wooden spoon until combined and form into rounds. They can be large or small, but will cook more easily the smaller you make them. We made golf-ball sized polpette and it made 17.

Coat polpette in plain panko. 

Heat vegetable oil (we used avocado oil). Pan fry polpette and serve warm over tomato sauce topped with parmesan.