Polpette Di Melanzane With Sugo Di Pomodoro

Name: Polpette Di Melanzane With Sugo Di Pomodoro
Ingredients: 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; Polpette:; 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