1. Preheat the oven to 375°F. 
2. In a large bowl, toss the eggplant, garlic, and shallot in olive oil and season with ½ tsp. dried oregano, salt and pepper. Transfer to a large baking sheet and roast until soft, about 30 minutes.
3. While the eggplant roasts, cook the lentils. Add the lentils to a small saucepan with 1 ½ cups water. Bring to a boil, then reduce to a simmer until the lentils are soft, but not mushy. Drain the excess water.
4. Add 1 cup of cooked lentils to a food processor with the roasted eggplant, garlic and shallots. Then add 1 tsp. dried oregano, and parsley. Pulse until combined, but chunky. 
5. Transfer to a bowl and mix in the panko breadcrumbs. 
6. Using an ice cream or cookie scoop, scoop the lentil eggplant mixture into balls and place on the baking sheet. Bake at 375°F for 25-30 minutes, until browned.

To prepare pasta alongside the Balls:

1. While the Lentil Eggplant Balls bake, boil a large pot of water for the pasta. When boiling, generously salt the water and add the pasta. Cook according to the package directions until al dente. Drain and set aside until ready to serve.
2. While the pasta and Lentil Eggplant Balls cook, heat the marinara or tomato sauce in a small saucepan over medium heat until warm. 
3. To assemble, toss the pasta with half of the heated sauce. Top each portion with the Lentil Eggplant Balls and additional sauce. Serve with parmesan cheese on top, if desired.