Preheat your oven to 400°F (200°C). Cut the aubergines in half lengthwise, score the flesh in a crosshatch pattern, drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until soft.
Once cool, scoop out the flesh into a large mixing bowl. Add pine nuts, lemon zest, Parmigiano Reggiano, breadcrumbs, egg white, and fresh basil. Season with salt and pepper and mix until well combined.
Form the mixture into small meatballs, about the size of a golf ball. You should get around 12-15 meatballs.
Heat olive oil in a skillet over medium heat. Add meatballs in batches and sauté for about 5-7 minutes, turning until golden and crispy.
Serve with fresh tomato marinara sauce, pasta, in a sub, or on their own.
