Polpette Di Melanzane With Sugo Di Pomodoro

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Sugo di pomodoro:

2 28-ounce cans Italian tomatoes (preferably San Marzano variety)

1 1/2 to 2 teaspoons kosher or sea salt

1/2 to 1 teaspoon sugar

1/2 to 1 teaspoon freshly ground black pepper

4 to 6 sprigs fresh basil


3 pounds globe eggplant (about 4 medium-size), peeled and cut in half lengthwise

4 large eggs

1/2 cup grated Pecorino cheese + shaved Pecorino for garnish

2 tablespoons chopped mint leaves

1/3 cup currants, soaked in warm water for 1 hour, drained

1/3 cup toasted pine nuts

3/4 cup fresh lightly toasted bread crumbs + 2 more cups for breading (see Note)

-- Sea salt and ground black pepper

-- All-purpose flour for dusting, about 1/2 cup

-- Pure olive oil (or canola or vegetable oil) for deep frying

-- High-quality fruity extra virgin olive oil

-- Chopped parsley

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