Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes and line an oven tray with parchment paper.
Carefully pull out the air fryer pan and basket.
Add the eggplant to the basket and give it a quick spray with oil.
Slide the pan and basket back into the appliance.
Keep the temperature set at 400°F and set the timer for 15 minutes to cook the eggplant until it turns golden and tender.
In a food processor, combine the cooked eggplant, chickpeas, chopped onion, minced garlic, fresh rosemary, and 1 cup of Parmesan cheese.
Process until the mixture is well combined.
Season it with salt and pepper.
Add 1 cup of the bread crumbs to the processor and pulse until everything is incorporated.
Roll out level tablespoons of the eggplant mixture into 24 “meatballs.”
Coat them with the remaining bread crumbs and give them a generous spray of oil.
Place the coated eggplant “meatballs” into the air fryer basket.
Keep the temperature at 400°F and set the timer for 20 minutes.
Remember to turn them halfway through the cooking time until they achieve a golden, crispy texture.
Split the soft rolls lengthwise at the top without slicing all the way through.
Spread the sides with your favorite pasta sauce.
Fill each roll with four of the eggplant “meatballs.
” Place the rolls in the basket and let them cook for an additional 5 minutes.
In a small bowl, combine the baby arugula with balsamic vinegar.
To serve, top the “meatless meatball” subs with the remaining Parmesan cheese and a helping of the arugula salad.
Enjoy your delicious, plant-based sub sandwiches!
