Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Cut the eggplant into small cubes. Heat the olive oil in a frying pan on medium heat, add the diced onion, garlic, cubed eggplant and stock, sprinkle with salt and pepper. Allow to cook for approximately 15-20 minutes until all of the eggplant has become soft and the liquid has been absorbed.
Transfer the mixture to a food processor or blender and pulse once or twice but no more, you want the larger pieces to break down but you do not want the entire mixture to turn into a smooth puree. It should remain chunky.
In a bowl combine the eggplant mixture, chopped basil, almond flour, parmesan and egg white and blend until well combined.
Line a baking tray with parchment paper and spray with cooking spray to ensure its well greased.
Spoon out 1-2 tablespoon sized amounts of the mixture into your hands and roll into balls the size of a golf ball. Place on the baking sheet approximately an inch apart.
Bake in the oven for 35-45 minutes, flipping the balls half way through. Keep an eye on them to make sure they do not burn. They are done when they become more firm to the touch.
While the meatballs are cooking, make the sauce. Chopped the tomatoes into small pieces. Place them in a medium sized pot on medium-low heat along with the olive oil, crushed garlic and diced onion.
Allow to cook for 15-20 minutes until the onion becomes transparent. Add in the canned tomatoes, lower the heat and allow to simmer for 45 mins to 1 hour.
Add in the oregano, chilli flakes and chopped basil. Taste the sauce, if its too tart, add in the honey. Season with salt and pepper.
Serve the eggplant polpette on zucchini noodles or spaghetti squash, topped with the tomato sauce and garnished with parmesan and chopped basil
* If following a dairy free diet, substitute the parmesan for 1 1/2 tablespoon nutritional yeast