Polpette Di Melanzane (Fried Eggplant Balls)

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3 pounds eggplant (about 3-4, preferably Calliope or Italian), peeled and cut in half lengthwise

1/3 cup currants, soaked in warm water

1 baguette for fresh breadcrumbs (about 3 cups)

3 large eggs

1/2 cup grated pecorino cheese + more for serving

2 tablespoons chopped mint leaves

1/3 cup pine nuts

3/4 tablespoon sea salt

2 teaspoons ground pepper

1/4 cup all purpose flour for dusting

-- Vegetable oil for deep frying

2 cups Sugo di Pomodoro (see recipe in article link), or any cooked fresh tomato sauce

-- Extra virgin olive oil

-- Parsley to garnish

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