Preheat oven to 400 degrees F. Prick the eggplants (whole) several times with a fork.
Roast eggplant face-down on an oiled or foil-lined baking sheet for 40-50 minutes, or until the eggplant collapses completely. Leave the oven on.
When the eggplant is cool enough to handle, cut them lengthwise and scoop out the roasted eggplant flesh. Mix the eggplant with the beans and eggs in a medium bowl. Add the garlic, herbs, cheese, and spices. Once combined, mix in the breadcrumbs.
Re-oil the baking sheet. Shape the eggplant mixture into golf ball-sized "meatballs." Place meatballs on the baking sheet and bake 20 minutes, or until golden brown. To get the meatballs crispier, carefully smash them after 20 minutes, and return to the oven for 5-10 additional minutes of baking.
Serve meatballs with warmed tomato sauce, pasta, and cheese (if desired).
Recipe adapted from the Food Network. Thank you to members Alexyss Brown Schatzman and Flora Schubert for sharing and amending this recipe!