Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
Line a baking tray with parchment paper.
Carefully pull out the air fryer pan and basket.
Place the eggplant in the basket and spray it with olive oil.
Slide the pan and basket back into the appliance.
Keep the temperature set at 400°F and set the timer for 15 minutes.
Cook until the eggplant becomes golden and tender.
Transfer the cooked eggplant to a food processor along with the chickpeas, finely chopped onion, crushed garlic, fresh rosemary, and 1 cup of Parmesan cheese.
Process until the mixture is well combined.
Season with salt and pepper.
Add 1 cup of the bread crumbs to the processor and pulse until everything is incorporated.
Form the mixture into 24 "meatballs," roll them in the remaining bread crumbs, and give them a generous spray of olive oil.
Place the breaded eggplant "meatballs" in the air fryer basket.
Keep the temperature set at 400°F and set the timer for 20 minutes.
Remember to turn them halfway through the cooking time until they achieve a golden and heated-through texture.
Split the soft rolls lengthwise along the top without cutting all the way through.
Spread the insides with your favorite pasta sauce.
Fill each roll with four of the eggplant "meatballs."
Place the rolls in the basket and cook for an additional 5 minutes.
In a small bowl, combine the baby arugula and balsamic vinegar.
To serve, top the "meatball" subs with the remaining Parmesan cheese and a portion of the arugula salad.