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1
Bring 4 quarts of water to a rolling boil in a large pot.
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2
Add the eggplant pieces and return to a boil.
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3
Reduce the heat and simmer until the eggplant pieces are tender, about 10 minutes.
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4
Drain the eggplant pieces on paper towels.
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5
Poke holes in the flesh with a fork and squeeze out the excess liquid, a few pieces at a time, between 2 clean paper towels.
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6
Roughly chop the eggplant and season with salt and pepper.
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7
Place the warm eggplant into a bowl with 2 eggs, the grated cheese, parsley, currants, pine nuts, and 3/4 cup of the bread crumbs.
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8
The resulting mixture should be moist, but not wet.
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9
Add some more bread crumbs if necessary.
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10
Beat the remaining 2 eggs in a bowl.
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11
Drizzle with extra-virgin olive oil and salt, to taste.
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12
Shape the eggplant mixture into small balls about 1 1/4 inches in diameter (like a golf ball).
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13
Coat each bowl with the egg and then roll the ball in bread crumbs.
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14
Let the breaded balls rest for 10 minutes before frying.
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15
Fill a deep pot no more than halfway with extra-virgin olive oil.
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16
Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process.
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17
Working in batches of 6, fry the eggplant balls until golden brown.
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18
Use a slotted spoon or spider to gently drop the balls into the oil, being careful not to splatter the hot oil.
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19
Using the same spoon or spider, remove the finished balls, and drain them on paper towels.
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20
In a 12-inch saucepan add the tomato sauce.
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21
Lay eggplant balls into sauce and add the fresh chiles.
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22
Over medium-low heat, simmer for 30 minutes, gently stirring occasionally.
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23
Sprinkle with the fennel tops and serve at room temperature.
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24
In a 3-quart saucepan, heat the olive oil over medium heat.
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25
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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26
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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27
Add the tomatoes and juice and bring to a boil, stirring often.
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28
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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29
Season with salt and serve.
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30
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
