Eggplant Pecorino

Name: Eggplant Pecorino
Total time: 140 min
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)

www.americastestkitchen.com

An updated take on eggplant Parmesan puts the focus back where it belongs.

Keywords

Italian
ATK Staff Pick
Europe
Fruits & Vegetables
Vegetables
Main Courses

View full recipe on www.americastestkitchen.com

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