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Eggplant Pecorino
Ingredients
  • GATHER YOUR INGREDIENTS:
  • 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
  • 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
  • KEY EQUIPMENT:
  • Chef's Knives
  • Mandolines
  • 13 by 9-inch Broiler-Safe Baking Dishes
  • 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.
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