Eggplant, Fennel, Tomato, Farro and Fontina Casserole | Recipes | WW Canada (English)

Ingredients

• Uncooked farro, 1 cup(s), quick-cooking variety (or regular if you prefer)
• Kosher salt, 2½ tsp(s), divided
• Italian bread, 3 oz, rustic variety, cut into thick slices
• Cooking spray, 5 spray(s)
• Eggplant, 2 medium, coarsely chopped (about 2 1/2 lb)
• Uncooked fennel bulb, 1 item(s), large head, quartered, cored, coarsely chopped (save some fronds for garnish/about 1 1/4 lb)
• Fresh thyme, 3 tsp(s), divided
• Cherry tomatoes, 1½ pound(s), or grape tomatoes (mixed colors recommended)
• Olive oil, 2½ tbsp(s), divided
• Garlic, 6 tsp(s), freshly chopped
• Crushed red pepper flakes, ¾ tsp(s)
• Grated Pecorino cheese, ½ cup(s), divided
• Fontina cheese, 6 oz, cut into ½-inch cubes, divided
• Baby spinach, 5 oz