Boil water in a large pot with pinch of salt.
Place chopped eggplant in boiling water for 20 mins
Preheat oven to 350 degrees. Place tomatoes and garlic cloves on parchment paper lined baking sheet and roast for 30 mins.
Remove eggplant from heat and strain over colander. Pat dry with paper towel.
Place in large bowl and mash with fork or potato masher.
Add in eggs and breadcrumbs. Mix well.
Add and mix in Parmesan cheese, salt, pepper, dried ricotta, oregano and red pepper flakes.
Roll into small golf sized balls.
In a large pan heat up sunflower oil over medium heat.
Place balls in pan and cook until all sides are browned. Add in roasted tomatoes and garlic and place in pan. Remove from heat. Optional to add warm yogurt on top and sprinkle with parsley.
Best served fresh!