Eggplant Involtini with Fresh Tomato Sauce

Ingredients

• 2 large eggplants (about 2 pounds total)
• Kosher salt and freshly ground pepper
• ¼ cup dried currants
• Boiling water, for soaking
• 6 ounces fresh mozzarella
• ½ cup full-fat ricotta
• 2 ounces feta, crumbled
• ¼ cup pine nuts, toasted and roughly chopped
• Pinch of ground cinnamon
• 1 tablespoon fresh oregano or marjoram, finely chopped
• ½ cup packed fresh parsley leaves, finely chopped
• ½ cup fresh breadcrumbs
• 1 large egg, whisked
• ¼ cup extra-virgin olive oil, plus more for drizzling
• Vegetable oil, for brushing
• Fresh basil leaves and crusty bread, for serving (optional)
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 pounds tomatoes, coarsely chopped
• Kosher salt (we use Diamond Crystal) and freshly ground pepper

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