Preheat the oven to 425 degrees.

Cut the eggplant into large cubes.

Season the eggplant, make sure to rub the seasoning into the eggplant.

Place on a baking sheet lined with parchment paper.

Bake the eggplant until very soft. Around 15-20 minutes.

Sauté the onion with the extra virgin oil until soft and tender, cooking for 5 minutes over medium-low heat. Set aside to cool.

Use a fork to mash the roasted eggplant, add the sautéed onions, chili flakes, nutritional yeast, chopped parsley, and combine.

Add the garbanzo bean powder, and panko bread crumbs mix to combine. The mixture needs to hydrate for 10-15minutes.

Try to form a ball, firmly press the mixture in the palm of your hand, and start to roll. The mixture should hold its shape. Add a tablespoon of garbanzo flour to the mixture if the ball starts to fall apart. Place the eggplant balls in the refrigerator for 10 minutes.

Heat a large sauté pan over medium heat. It's important that the oil is hot before you add the eggplant balls.

Roll the eggplant balls in the panko bread crumbs, reshape them, and press the panko bread crumbs in the eggplant balls.

Cook the eggplant balls on all sides until golden brown.

Heat tomato sauce until hot.

Place the sauce down in a bowl, the eggplant balls go on top and garnish with basil leaves and nutritional yeast. Serve with your favorite pasta.