Eggplant Pecorino Recipe

4      Reviews by:    Aubry Adams   Eggplant Pecorino Recipe uses eggplant, flour, eggs, Pecorino and Fontina cheeses, butter, onion, garlic, red pepper flakes, oregano, tomatoes and basil in creating this outstanding eggplant recipe. Food Category:    Vegetables Cuisine Origin:    Italian    Servings:9 Nutrition facts:505 calories31.2 grams fat Print Preview Rate This Recipe Prep Time:   28 Minutes Cook Time:   53 Minutes Total Time:   1 Hour 21 Minutes

INGREDIENTS

• 2 or 3 medium size eggplant
• 1 cup extra virgin olive oil
• 2 cups all-purpose flour
• 3 eggs, beaten
• 2 cups grated Pecorino cheese
• 1 cup shredded Fontina cheese
• For Marinara Sauce:
• 2 tbsp butter
• 1/4 cup onion, finely minced
• 3 cloves garlic, minced
• 2 minced anchovy filets
• 3/4 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1 28 oz can crushed tomatoes
• 1 14 oz can diced tomatoes with juice
• 1/2 tsp sugar
• 1 tbsp extra virgin olive oil
• 1/4 cups chopped fresh basil

DIRECTIONS

• In a medium sauce pan melt the butter over medium low heat. Add the onion, garlic, anchovy, salt, pepper flakes and oregano to the pan. Stir to mix well. Cook until the onion is just slightly soft, about 3 minutes. Add the two canned tomatoes and sugar. Stir to mix well. Cook for about 10 minutes, stirring occasionally. When the sauce has thickened kill the heat. Add the olive oil and the fresh basil and stir all well to combine. Set aside.
• Cut the stem end off the eggplant. Cut about a 1/4 slice off the side of the eggplant. This slice will make a flat surface for the eggplant so that the eggplant will be stable for slicing. Place the 1/4 inch sliced side flat down on a cutting surface. Cut the eggplant, lengthwise, in 1/4 inch thick slices. Measure the first slice to get a reference for a 1/4 inch slice. Cut all eggplant into 1/4 inch slices.
• Place the flour into a large flat dish. Place the eggs into a separate large flat dish. Place the olive oil into a large skillet and heat over medium high heat to 350°F. Dredge a slice of the eggplant through the flour, into the egg to coat well and then into the hot oil. Cook for about 1 1/2 minutes on first side and then turn the eggplant slice to cook for another 1 1/2 minutes until lightly golden brown. Monitor the temperature of the oil as all of the eggplant is cooked.
• Preheat oven to 375°F and set oven rack about 6 inches below broiler element. Place 1 cup of the marinara sauce into the bottom of a 9 x 13 casserole dish spreading the sauce to cover the bottom of the dish. Place a layer of the largest eggplant slices onto the bottom of the dish, turning the bigger ends of the eggplant to be opposite a smaller end of eggplant to cover the bottom of the dish. Spread 1/2 cup marinara over the eggplant slices. Sprinkle the slices with 1/2 cup Pecorino cheese. Add another layer of eggplant slices. Repeat layering until all eggplant slices are used. Cover dish with remaining marinara sauce. Sprinkle Fontina cheese over the dish. Place dish into oven on high rack and bake for 30 minutes. Turn broiler on and broil for about 3 minutes keeping a close watch on the dish allowing it to brown but not burn. Remove dish from oven and let rest for 20 minutes before serving.

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