Domenica Marchetti's Eggplant & Porcini "Meatballs" in Tomato Sauce
INGREDIENTS
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1 large eggplant (1 1/4 pounds)
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1 ounce dried porcini mushrooms
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Boiling water
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1/4 cup extra-virgin olive oil
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1 small onion, minced
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4 small garlic cloves, finely grated
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Two 28-ounce cans imported whole Italian tomatoes, pureed with their juices
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2 tablespoons chopped basil, plus leaves for garnish
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Salt
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Freshly ground pepper
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3 cups fresh bread crumbs (pulsed in a food processor from from 6 ounces stale, crustless country bread)
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2 large eggs, beaten
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2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
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1 tablespoon chopped flat-leaf parsley
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All-purpose flour, for coating
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Vegetable oil, for frying
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Crusty bread, for serving (optional)
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