1. Preheat oven to 375F. Grease a baking sheet with about little olive oil. Set aside.

2. Dice one medium eggplant, leaving the skin on.

3. Heat 2 tsp olive oil in a skillet over medium heat. Add diced eggplant and a little bit of water (around 1/4 cup), season with salt and pepper. Cook until soft, about 10 to 12 minutes.

4. Transfer the cooked eggplant to a food processor or blender and process until it has a smooth consistency.

5. Transfer eggplant to a bowl and add 1 cup of Progresso™ Bread Crumbs, 1 egg, 4 Tbsp. freshly grated Parmesan cheese, 2 Tbsp. freshly chopped basil and fresh garlic. Season with a little salt and pepper to taste.

6. Mix with spoon (or hands) until well mixed. Scoop about a Tablespoon of the mixture into hands and roll into balls. Place balls on the lightly greased baking sheet.

7. Bake at 375 F for 20 minutes, or until browned.

8. Pour one jar of marinara (or tomato sauce of your choosing) into the same skillet you cooked the eggplant in. Add the eggplant "meatballs" to the skillet. Spoon a little bit of marina sauce on each "meatball", sprinkle with 2 Tbsp. freshly grated Parmesan cheese and add a little chopped basil. Cook until sauce is heated.

9. Place pan under broiler for about 2 minutes to melt the cheese just right. Sprinkle a little more basil around the entire dish.