1. In a baking tray, place parchment paper and add the diced eggplant season the eggplant with pink salt and little oil.
2. Mix well. Bake the eggplant at 350° F for 20minutes.
3. After baking keeps it in the fridge for 10 minutes. After 10 minutes put the baked eggplant in the food processor.
4. Grind it in a coarse paste. Take it out in a large mixing bowl.
5. In a large mixing bowl add the baked eggplant mixture.
6. Add panko breadcrumbs, vegan parmesan cheese, parsley leaves chopped, onion powder, garlic cloves chopped, and black pepper powder.
7. Wash your hands well and then mix everything nicely.
8. Take a portion of the mixture and make out round balls.
9. Prepare all in the same manner. You can bake them at 350° F for 15 mins.
10. In a frying pan, on medium heat add olive oil, fry the eggplant parmesan cheese balls till light golden brown.
11. Keep it aside.
12. In a baking casserole, add olive oil, onion chopped, green chilly chopped, and frozen green peas.
13. Saute for 2 minutes.
14. Add marinara sauce or pasta sauce.
15. Cook for 5 minutes on medium heat.
16. Add water and again simmer for another 5 minutes.
17. Add the baked or fried eggplant parmesan cheese balls.
18. Place vegan or plain ricotta cheese in between eggplant sauce and bake them at 375 °F for 10 minutes.
19. Take out after 10 minutes and sprinkle some chopped parsley or coriander leaves and grind some black pepper powder over ricotta cheese.
20. Eggplant Parmesan meatballs are ready to be served.

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