• Cut each eggplant into four pieces vertically. If the skin is thick (which it usually is), peel it completely. 
• Sprinkle some salt on both side of each piece and place all eggplant pieces in a colander in a clean sink. Let them sit for 30 minutes so they "sweat".
• Heat half of the olive oil in a large pan over medium heat. Wash the eggplants and dry using a paper towel. 
• Fry the eggplants in olive oil over medium or medium low heat until they're soft and golden on both sides, about 4 minutes on each side.
• Once all the eggplants are cooked, place them in a food processor with breadcrumbs, walnuts, garlic cloves, egg and spices. Mix until fully blended. 
• Transfer the mixture to a bowl and freeze for 20 minutes. 
• Wet your hands with water and form meatballs. Place a cube of Cabot cheese in each meatball and form it into a round meatball. 
• Roll each meatball in bread crumbs and place them on a plate.  Refrigerate the meatballs for 20 minutes. 
• Preheat the oven to 375F and line a baking sheet with parchment paper. Place the meatballs on the baking sheet and bake in the oven for 25 minutes. Meanwhile, make the chunky tomato sauce. 

Chunky tomato sauce:

• Blend the canned tomatoes in the blender for a few seconds and set it aside. 
• Heat olive oil in an oven safe pan over medium heat and saute onion until translucent. Add in garlic and cook for a couple of minutes 
• Add in tomatoes and salt and black pepper. Bring to a low simmer and cook for ten minutes. 

Assembling the meatballs

• Once the eggplant meatballs have been baked in the oven for 25 minutes, take them out of the oven and place them in the tomato sauce. 
• Return the pan with the meatballs and tomato sauce to the oven and bake for another 20 minutes. 
• Serve warm with your favorite side dish.