Heat the olive oil in a large sauté pan over medium heat.

Add the onion and garlic and cook until translucent, about 5 minutes.

Add the eggplant and season with salt.

Cook until softened and browned, about 10 minutes.

Add the oregano, basil, and vegetable broth.

Bring to a simmer and cook until the liquid has evaporated, about 10 minutes.

Using a potato masher, mash the eggplant until it forms a paste.

Transfer to a large bowl to cool.

Once cooled, add ¼ cup of the flour, the bread crumbs, eggs, Pecorino Romano, and parsley.

Season with salt and pepper.

Using an ice cream scoop, divide the mixture into 35 balls and place on a baking sheet.

Transfer to the freezer to chill for 20 minutes.

Put the remaining ½ cup flour in a small baking dish.

Dredge the meatballs in the flour.

Fill a small Dutch oven with 1 inch of avocado oil and heat over medium-high heat.

Set a wire rack on a baking sheet.

Add the meatballs to the hot oil in batches and fry until golden brown, about 5 minutes.

Transfer to the rack and repeat to fry the remaining meatballs.

Season with salt and sprinkle with more pecorino and chopped basil.