This crispy and cheesy eggplant pecorino byAmericas Test Kitchenis a huge hit at any gathering!
Its loaded with tons of cheese and a mouthwatering tomato sauce.
Its actually very easy to prepare great for make-ahead meals.
Image by America’s Test Kitchen
You should definitely try this dish at home.
Read on for the full recipe.
Cook until the onions are slightly softened for about 3 minutes.
Stir it to combine all ingredients, then add 1/2 teaspoon of sugar.
Mix then bring it to a simmer.
Reduce the heat to medium-low and let it cook til its slightly thickened for about 10 minutes.
Step 3:
Turn off the heat.
Add 1 tablespoon of extra virgin olive oil to the pot.
Chop the basil and stir it into the sauce.
Step 4:
Cut the eggplant into paper-thin slices lengthwise.
Get two flat containers.
Pour a generous amount of oil into a pan.
Add more eggplant to the pan if there are still some spaces.
Do the same for the remaining pieces.
Take the bigger sizes of eggplant and place them on top of the first layer of sauce.
Put 4 pieces of eggplant slices in each layer.
Repeat until you add all the eggplant slices.
On the top, sprinkle 1/2 cup of shredded fontina cheese.
Step 7:
Let it rest for 20 minutes before serving.
