Preheat oven to 400 degrees.
Cover eggplant disks with olive oil, salt, and pepper.
Place eggplants in a single layer on a baking sheet.
Bake for 30 minutes or until eggplants becomes soft.
Remove eggplants from the oven and reduce heat to 350 degrees.
Let eggplants cool for a few minutes then transfer to a large bowl.
Add herbs, garlic, bread crumbs, egg, and cheese.
Stir until eggplant flesh breaks apart and everything is well combined. Adjust salt and pepper.
Using your hands to scoop and form 8-12 palm-sized balls.
Place eggplant balls on a greased baking sheet.
Bake for 15-20 minutes. Rotate balls half way through for even roasting.
Serve with your favorite pasta sauce. Top it of with even more Pecorino Romano.