Cut the eggplants into small cubes and sprinkle with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess moisture.

Preheat your oven to 200°C (392°F). Rinse the salted eggplant under cold water and pat dry with a kitchen towel.

Spread the eggplant cubes on a baking sheet lined with parchment paper. Drizzle with a little olive oil and roast for about 20 minutes, or until tender and slightly caramelized.

In a separate bowl, soak the toast bread in milk for a few minutes. Once soft, squeeze out the excess milk and crumble the bread.

In a frying pan, heat olive oil over medium heat. Sauté the minced garlic until fragrant, then add the chopped tomatoes. Cook until the tomatoes are soft and juicy.

Stir in the crumbled bread, salt, black pepper, Italian herbs, paprika powder, water, Parmesan cheese, and chopped parsley. Simmer this mixture together for 15 minutes, allowing the flavors to meld.

In a large mixing bowl, combine the roasted eggplant, bread mixture, egg, breadcrumbs, and grated cheese. Mix well until everything is thoroughly combined.

Shape the mixture into meatballs, about the size of a golf ball.

Gently place the meatballs into the prepared tomato sauce and let them simmer for 5-6 minutes over low heat, turning occasionally. If the sauce thickens too much, add a splash of water to loosen it.

Cook for an additional 3-5 minutes until the meatballs are fully cooked and heated through.

Allow the dish to cool slightly before serving. Enjoy your flavorful eggplant meatballs!