Place the eggplant chunks in a colander. Toss and sprinkle generously with salt. Allow the bitter liquid to sweat out for about 10 minutes. Rinse briefly and squeeze out any excess liquid.

Saute the onions in a skillet over medium-high heat in a splash of olive oil. Once they are translucent, after about 5 minutes of cooking, set aside. Add more olive oil and saute the squeezed eggplant, in batches. Try to sear the eggplant on each side for a bit of color rather than crowding the pan which will cause them to steam instead.

While they sear, place the basil, garlic, breadcrumbs, almond flour, flax meal and grated parmesan in a food processor*. Pulse to combine.

Once the eggplant chunks are browned and cooked through, add them to the food processor and combine. Taste the mixture. It may need more salt at this point. Add salt as needed. Then pulse in the egg just until it is incorporated in.

Heat a griddle or skillet over medium heat. Ball the eggplant into the size you desire (for meatballs or burgers) Drizzle in more olive oil. Sear on one side until golden. Flip over and sear on the other side until cooked through.

At this point, they can be cooled and then baked in the oven when ready to enjoy.

*If you do not have a food processor, simply chop the eggplant into fine pieces and combine the rest using your clean hands to press and toss the mixture together.