Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Eggplant Pecorino
  • subheading: Sauce:
  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped onion
  • 3 garlic cloves, minced
  • 2 anchovy fillets, rinsed and minced
  • ¾ teaspoon table salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes
  • ½ teaspoon sugar
  • ¼ cup chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • subheading: Eggplant:
  • 3 (10- to 16-ounce) eggplants
  • ½ cup all-purpose flour
  • 4 large eggs
  • 1 cup extra-virgin olive oil, for frying
  • 4 ounces Pecorino Romano cheese, grated (2 cups)
  • 4 ounces fontina cheese, shredded (1 cup)
  • View Nutritional Information i
  • subheading: KEY EQUIPMENT:
  • Chef's Knives
  • Mandolines
  • 13 by 9-inch Broiler-Safe Baking Dishes
  • subheading: BEFORE YOU BEGIN:
  • Do not use eggplants weighing more than 1 pound each or the slices won't fit in the baking dish. Use a rasp-style grater to grate the Pecorino Romano; shred the fontina on the large holes of a box grater. Depending on the size of your eggplants, you may not need to use all three to get the 20 slices needed to assemble the casserole.
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer