Heat oil and garlic in a large skillet on medium heat until it sizzles, about 2-3 minutes
Add eggplant, 1/4 cup water and 1/4 tsp each salt and pepper and cook covered, on medium-low heat, stirring occasionally until tender but NOT mushy, 12-15 minutes.  Transfer to a colander and let drain 5 minutes.

Meanwhile, pre-heat oven to 400F, lightly grease a cookie sheet. Transfer eggplant mixture to a food processor and pulse to roughly chop (do NOT puree).  Add breadcrumbs, cheese, herbs, and 1/2 tsp salt and 1/2 tsp pepper. Pulse to combine.

Stir in egg. Form into 1 1/2" balls and place of greased cookie sheet. Bake until firm and browned on the bottom, 15-20 minutes.

Serve with pasta and marinara sauce.