Eggplant Pecorino

cookscountry.com

Deb

subheading: GATHER YOUR INGREDIENTS:

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.

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