For the sauce:
28 oz can tomatoes
2 large cloves garlic, smashed
1/3 cup extra virgin olive oil
Pinch of chili pepper flakes (or 1/2 dried Calabrian chili, chopped)
1 teaspoon sugar
1/2 teaspoon dried oregano
salt to taste

Either pass tomatoes through a food mill or chop them up adding them to a pot along with the other ingredients. Heat to simmer and simmer slowly for about 25 minutes. Remove the garlic and set the sauce aside.

For the Polpette:
2 medium eggplants
3 cloves garlic, minced fine
1/2 cup grated parmesan cheese
1 large egg
3/4 cup plain breadcrumbs, toasted
1/4 cup finely chopped parsley
several grindings of black pepper
Pinch of salt
Plain flour
Vegetable oil

Preheat oven to 400F.
Place eggplants on rack in middle of oven and bake for about 40 minutes or until a toothpick easily pierces the skin.
Remove to a plate to cool.
Once cool enough to handle, cut off tops, peel, cut into large pieces and place in colander to drain for about 20 minutes or until most the the liquid has drained off.
Chop into small pieces and combine with garlic, cheese, egg, breadcrumbs, parsley, salt and pepper.

Put flour on a plate for dredging. With a serving spoon, scoop out some of the mixture, flatten it into a small patty and place it in the flour on the plate. Top the patty with more flour and gently take it off the plate and place it in the palm of one hand. Turn hand over releasing the patty into the palm of the next hand. Repeat this several times to firm up the patty and to knock off the extra flour.

Heat some of the oil in a skillet, fry patties for a few minutes on both sides until a crust forms. You will have to do this in several batches stopping to drain off the blacked oil once or twice and wipe clean with a paper towel.

Reheat the sauce to simmering and simmer the polpette for about 15-20 minutes. Serve with grated cheese. Any extra sauce may be served over pasta.