Preheat the oven to 375ºF. Cut the eggplant in half and roast for 45 minutes, until skin is wrinkled and the flesh is soft.

Combine the lentils and 8 cups of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-high and cook at a low boil for 45 minutes—the lentils should be almost falling apart and easily squished when pinched between your fingers. Drain the lentils and let cool.

In the meantime, add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, 2 garlic cloves, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and fragrant. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes.

Add the mushrooms to the veggies and cook, stirring frequently, for 15 more minutes. Transfer the mixture to a large bowl.

Peel the eggplant and scoop out the flesh. Chop it up with a knife, then add to the bowl.

Add the drained lentils to the bowl with the eggplant and veggies. Place bowl in the fridge for about 30 minutes to cool, stirring occasionally.

Once the mixture is slightly cool, Add the eggs, Parmesan, bread crumbs, 2 raw minced garlic cloves, parsley, walnuts and all the spices (Italian seasoning, basil, oregano, parsley, red pepper flakes, onion powder, garlic powder and black pepper) to the cooled veggies and lentils. Mix thoroughly with a large spoon. Place in the refrigerator for 25 minutes.

Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil on 2 sheet pans (1 tablespoon per pan) and use your hand to evenly coat the entire surface. Set aside.

Roll the mixture into round 2-inch meatballs, making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid.