Line a baking sheet with aluminum foil and place eggplant on top. Using a fork, prick the eggplant 4–5 times and roast until it has completely collapsed and a knife easily slips into the center, approximately 40–50 minutes. Cool the eggplant for 20 minutes.
Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh. Discard the skin.
Place the remaining eggplant in a large bowl and stir in the egg and mashed beans. Add garlic, basil or parsley, Parmesan cheese, salt and pepper and stir to combine, then mix in the bread crumbs.
Re-heat the oven to 375°F.
Shape the eggplant mixture into balls the size of a golf ball. Line a baking sheet with foil, spray with non-stick oil spray and bake the eggplant balls for approximately 20 minutes or until golden brown, turning once about halfway through.
Serve with warmed marinara sauce and sprinkle with Parmesan.