Preheat oven to 375°F. On a sheet pan lined with tin foil, place the cubed eggplant. Add olive oil to coat. Sprinkle with salt and pepper. Roast for 20-30 minutes or until tender. Let cool. In a food processor add the eggplant, garlic powder, bread crumbs, eggs,parmesan cheese, oregano, salt and pepper. Pulse till smooth yet chunky. Place in a bowl. Chill in the fridge for at least an hour. Using a small ice cream scoop, form the meatballs. On a sheet tray lined with tin foil, spay with vegetable spray. Place the meatballs and roll in the spray. Bake in a preheated 375°F oven for 30 minutes. Serve over spaghetti with roasted veggies for a delicious dinner Bon Appetit.