artk1's Recipe

Eggplant Pecorino

Category: Recipes

Ingredients:
3 Eggplant sliced thin
Flour to coat, 2 Eggs beaten, + Olive oil for frying
Sauce:
2 TB Butter
1/4 Cup Onion (1 small) diced
Garlic (powder) to taste
2 Minced Anchovy Fillets (or anchovy paste)
3/4 Tsp salt
1/4 Tsp Dried Oregano
28 oz can Crushed + 14 oz can diced Tomatoes
Sugar to taste
1 lb Romano Cheese shredded
8 oz Fontina Cheese shredded

Directions:
Preheat oven to 375
Sauce:
In Sauce pan melt butter on Medium
Saute Anchovy, Onion and seasonings until onions soft (about 3 min.)
Add all tomatoes, stir and cook for about 10 min. until broken down
Add sugar as needed
Eggplant:
Heat oil on medium
Dust eggplant in flour, dip in egg, and cook in fry pan until golden
In a baking dish coat bottom with 1/2 cup sauce
Make layers in the following manner:
1 Eggplant slice topped with 1/2 cup sauce, 1/2 cup Romano
Make 3 or 4 piles side-by-side based on number of slices
Each pile should be at least 4 layers
For the top add 1/2 cup sauce and top with Fontina
Place in oven and bake for 30 minutes