In a medium sized saute pan, heat the olive oil over medium high heat and add the onion. Saute for a few minutes, until the onion becomes soft (about 3 minutes).

Add the garlic and keep heating for another minute or so

Add the rest of the sauce ingredients and cook, covered, over low heat for 20 minutes

Set aside.

In the meantime, make the eggplant meatballs

Preheat the oven to 375 degrees

Use 1 tablespoon of oil to baking pan and place in the oven to preheat

In a large saute pan, heat 1 tablespoon oil, and add eggplant

Cook eggplant over medium high heat for 15 to 20 minutes until tender and then transfer to a food processor

Add 1 more tablespoon of oil to now empty pan and add the onion. Cook for 3 minutes and then add the garlic and keep cooking for about another minute.

In the meantime, rinse and drain the beans and add them to the food processor along with the parsley.

Pulse the ingredients until combined but not pureed.

Add the onion, garlic mixture, the breadcrumbs and the seasonings to the food processor with the eggplant mixture and pulse again.

Form the mixture into 12 equally size balls

Remove preheated pan from oven and arrange the meatballs on the tray

Bake for 20 to 30 minutes until firm and well browned.

Serve with tomato sauce, or place in baking dish, top with cheeses and sauce and broil on low unti the cheese is melted (about 3 minutes)