Eggplant Involtini with Fresh Tomato Sauce

Name: Eggplant Involtini with Fresh Tomato Sauce
Ingredients: 2 large eggplants (about 2 pounds total); Kosher salt and freshly ground pepper; ¼ cup dried currants; Boiling water, for soaking; 6 ounces fresh mozzarella; ½ cup full-fat ricotta; 2 ounces feta, crumbled; ¼ cup pine nuts, toasted and roughly chopped; Pinch of ground cinnamon; 1 tablespoon fresh oregano or marjoram, finely chopped; ½ cup packed fresh parsley leaves, finely chopped; ½ cup fresh breadcrumbs; 1 large egg, whisked; ¼ cup extra-virgin olive oil, plus more for drizzling; Vegetable oil, for brushing; Fresh basil leaves and crusty bread, for serving (optional); 3 tablespoons extra-virgin olive oil; 3 cloves garlic, minced; 2 pounds tomatoes, coarsely chopped; Kosher salt (we use Diamond Crystal) and freshly ground pepper