Into a big mixing bowl, combine all the ingredients except for rice and rice flour. Use glove to incorporate everything well. Gently mix to preserve meat texture.
Add rice and mochiko, mix gently. Let it sit for 10-15min. Then make 2" round meatballs.
Wash eggplants & pat dry. Cut them into big chunks. Sprinkle with sea salt and mirin. Toss and let it rest for 10min.
Heat cast iron skillet. Preheat oven to 400 degrees.
Into the hot skillet, add oil then the meatballs. Cook for 3-4min, flipping half way. Take the meatballs out and place them on a plate.
Put the eggplants into the skillet and quickly stir them around until coated with oil, about 30 sec. Turn off heat and put the meatballs back into the skillet. Give it a mix and place the skillet into the preheated oven. Bake for 20 min.
Meanwhile, heat Pasta Sauce in a separate sauce pan until hot. Keep the lid on and keep warm.
Take hot skillet from oven and place on top of stovetop. Pour Pasta Sauce into the meatballs. Give it a good mix.
Garnish with chopped cilantro and parmesan cheese.
Can serve on a bed of pasta and crusty bread. Salt and pepper to taste.