Slice eggplants in a circular shape (about half-inch thick).
Generously sprinkle with salt and set aside for 10 minutes to remove the bitterness.
In a large bowl, combine the meat with parsley, onions, garlic, olive oil, chili pepper, salt, black pepper, oregano, thyme, and eggs. Mix well with your hands and form patties to fit eggplant slices.
Preheat a large, non-stick grill pan over medium-high heat and lightly brush with oil.
Rinse eggplant slices and gently press with your hands to squeeze the excess water.
Thread eggplant slices and meatballs onto soaked skewers and place on the preheated grill pan.
Cook for 15 minutes, gently turning a couple of times.