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.