Eggplant Porcini Meatballs in Tomato Sauce

Ingredients

• 1 large eggplant (1 1/4 pounds)
• 1 ounce dried porcini mushrooms
• Boiling water
• 1/4 cup extra-virgin olive oil
• 1 small onion, minced
• 4 garlic cloves, finely grated
• Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices
• 2 tablespoons chopped basil, plus leaves for garnish
• Salt
• Freshly ground pepper
• 3 cups fresh bread crumbs (from 6 ounces crustless country bread)
• 2 large eggs, beaten
• 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
• 1 tablespoon chopped flat-leaf parsley
• All-purpose flour, for coating
• Vegetable oil, for frying
• Crusty bread, for serving

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