Polpette Di Melanzane Fried Eggplant Balls

Ingredients

• 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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