Eggplant Pecorino | America's Test Kitchen

Ingredients

• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 3 garlic cloves, minced
• 2 anchovy fillets, rinsed and minced
• 3/4 teaspoon table salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 1/2 teaspoon sugar
• 1/4 cup chopped fresh basil
• 1 tablespoon extra-virgin olive oil
• 3 (10- to 16-ounce) eggplants
• 1/2 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)