Eggplant Pecorino

1. Making the Sauce

Begin by melting the butter over medium-low heat in a medium saucepan. Add the finely chopped onion, minced garlic, minced anchovy fillets, salt, red pepper flakes, and dried oregano. Cook this mixture for about three minutes, or until the onion has softened. Next, stir in the crushed tomatoes, diced tomatoes, and sugar. Increase the heat to medium-high to bring the sauce to a simmer, then reduce to medium-low and let it cook for about ten minutes until it has slightly thickened. Once done, remove the saucepan from the heat and stir in the chopped fresh basil and a tablespoon of extra-virgin olive oil. Season the sauce with salt and pepper to taste. This sauce can be made up to 48 hours in advance and stored in the refrigerator.

2. Preparing the Eggplant

Cut off the stem end and a 1/4-inch-thick slice from one side of each eggplant. Using a mandoline or a sharp slicing knife, slice the eggplants lengthwise into 1/4-inch-thick slices, aiming for a total of 20 slices.

3. Dredging and Frying the Eggplant

Set up a dredging station with flour in one shallow dish and beaten eggs in a second dish. Line a baking sheet with paper towels for the fried eggplant slices. Heat a cup of extra-virgin olive oil in a 12-inch skillet over medium heat until it reaches 350°F. Dredge each eggplant slice in the flour, shaking off any excess, then dip it into the beaten eggs, allowing the excess to drip off. Fry the eggplant slices in the hot oil for about one and a half minutes per side, until they are lightly browned. Transfer the fried slices to the prepared baking sheet, stacking them if necessary.

4. Assembling and Baking the Casserole

Adjust the oven rack to be six inches from the broiler and preheat the oven to 375°F. Spread one cup of the tomato sauce in the bottom of a 13x9-inch baking dish. Lay four slices of fried eggplant over the sauce, then spread another half cup of sauce and sprinkle with half a cup of grated Pecorino Romano cheese. Repeat this layering process three more times to create four stacks. For the top layer, place the remaining eggplant slices, spread the remaining sauce over them, and sprinkle with the shredded fontina cheese. Bake the casserole for about 30 minutes, until the edges are bubbling and the center is hot. Finally, broil the dish for one to three minutes until the fontina cheese is lightly browned. Allow the casserole to cool for 20 minutes before serving.