Eggplant Pecorino

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This eggplant pecorino features layers of thinly sliced eggplant, a flavorful tomato sauce, and plenty of cheese, creating a delicious twist on traditional eggplant parmesan.

• Cook 30 min
• Total 30 min

Ingredients

• 2 tablespoons butter
• 1/4 cup finely minced onion
• 3 garlic cloves
• 2 minced anchovy fillets
• 3/4 teaspoon table salt
• 1/4 teaspoon pepper flakes
• 1/4 teaspoon dried oregano
• 128 ounces crushed tomatoes
• 14 ounces diced tomatoes
• 1/2 teaspoon sugar
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped fresh basil
• 3 10-ounce eggplants
• 1 cup flour
• 1 cup fontina cheese
• 1/2 cup pecorino cheese

Instructions

1. Prepare the sauce: Melt butter over medium-low heat, add onion, garlic, anchovies, salt, pepper flakes, and oregano, cooking until onions soften. Stir in crushed and diced tomatoes, sugar, and simmer for 10 minutes. Add olive oil and basil.
2. Prepare the eggplant: Slice eggplants paper-thin lengthwise, aiming for 20 slices total. Dredge slices in flour, dip in egg, and fry in hot olive oil until golden brown.
3. Assemble the dish: In a baking dish, layer sauce, eggplant, and pecorino cheese, repeating until all ingredients are used. Top with remaining sauce and sprinkle with fontina cheese.
4. Bake and broil: Bake in a 375°F oven for 30 minutes, then broil for 3 minutes until cheese is browned.
5. Serve: Let the dish rest for 20 minutes before serving.

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