Prep the eggplant: Peel if you prefer a softer texture, or leave skin on for more bite. Dice into small cubes (about 1/2 inch). You’ll need about 4 cups.

Cook the eggplant: Heat 1 tablespoon olive oil in a large skillet over medium. Add eggplant and a pinch of salt. Cook 8–10 minutes, stirring, until softened and lightly browned. Add a splash of water if it starts to stick.

Sauté aromatics: Push eggplant to the side. Add another teaspoon of oil, then onion and garlic. Cook 2–3 minutes until fragrant and softened. Stir everything together and let it cool slightly.

Make the mixture: In a large bowl, combine cooked eggplant mix, breadcrumbs, Parmesan, 1/2 cup mozzarella, eggs, basil, parsley (if using), oregano, red pepper flakes, 1/2 teaspoon salt, and black pepper. Mix until it holds together. If it’s too wet, add a bit more breadcrumbs; if too dry, drizzle in olive oil or a splash of marinara.

Form the “meatballs”: Scoop and roll into golf ball–sized balls (about 1 1/2 tablespoons each). You should get 16–20. Chill in the fridge for 15 minutes to firm up.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly oil the basket or use a parchment liner designed for air fryers.

Air fry batch 1: Arrange the balls in a single layer without touching. Lightly mist with olive oil. Cook 8–10 minutes, shaking halfway, until browned and crisp on the outside.

Finish in marinara: Warm marinara in a skillet or saucepan. Add the cooked eggplant balls and gently toss to coat. Simmer 2–3 minutes so they soak up sauce without falling apart.

Toast the rolls: Split the sub rolls and air fry or broil cut-side up for 1–2 minutes until lightly toasted. Optional: add provolone slices and melt.

Assemble the subs: Spoon sauced eggplant “meatballs” into the rolls. Top with more marinara and the remaining mozzarella. Air fry or broil 1–2 minutes to melt. Garnish with fresh basil and black pepper. Serve hot.