Slice top of eggplant off and cut down the middle. Place on a well greased baking sheet,aprox. 3-4 tablespoons, cut side down, Place into a pre heated 350 degree oven for 45 minutes

When soft to the touch remove from the oven, let cool and then scrape out the insides of the halved eggplant and place into a food processor. Discard/remove any large clumps of seeds. Then, just give the eggplant a few light pulses to mash it up a bit. You could opt to add the tomato sauce now, while you pulse in the processor. Then transfer to a bowl, and add the shredded mozzarella cheese and grated parmesan cheese, breadcrumbs and egg and tomato sauce (if you haven't already)g, and chopped parsley. If not using seasoned breadcrumbs it would be good to season the eggplant with salt and pepper. If the consistency is too loose to roll into a ball add a little more breadcrumb to make it easier to roll and handle. Then spray a mini muffin tin (pan needs to be well oiled) . Drop 1/2 teaspoon size balls into each well of the pan(s). You should also spray/drizzle a little olive oil over the tops to prevent sticking when you flip over the eggplant balls. Place the pans into a pre heated 375 degree F oven. After 15 minutes or when the eggplant balls remove are easy to flip over - using 2 small spoons flip over each eggplant ball in the pan and then place back into the oven. Bake another 15 minutes or until the tops are golden brown. Once golden in color remove from oven, add a dollop of tomato sauce on top, a sprinkle of grated parmesan cheese and a small square of mozzarella cheese. Just enough to fit in the center of the eggplant ball. Place back into the oven for 5 minutes more or until the cheese is melted. Let cool slightly, remove from pan serve and enjoy.