Eggplant Pecorino

Name: Eggplant Pecorino
Yield: Serves 4 to 6
Cuisine: Europe, Italian
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)

Main Courses
Europe
Italian
Fruits & Vegetables
Vegetables

By Bryan Roof ･ Appears in Cook's Country August/September 2019, Cook's Country TV

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

SERVES 4 to 6

TIME 2 hours, plus 20 minutes cooling

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