No. 1 : Quick Recipe

Celebrate Italy! Eggplant Pecorino – 060724

  • *Calabrian Tomato Sauce
  • 2 LBs Eggplant
  • Olive Oil Spray
  • 1 Tsp Sea Salt
  • ½ Tsp Freshly Ground Black Pepper
  • 12 OZ Ricotta
  • ½ Cup Grated Pecorino Romano
  • 3 Cups Smoked Mozzarella, grated
  • ¼ Cup Chopped Basil
  • 1 Large Egg

Step One

Preheat oven to 400F. Line 2 sheet pans with parchment.

Step Two

Start the sauce, then cut the eggplant into ¼” thick slices. Transfer to the prepared pans, and spray with oil, sprinkle with salt and pepper. Roast for 15 minutes, flip halfway through until eggplant is golden.

Step Three

In a bowl combine ricotta, egg, parsley and ¼ cup grated cheeses.

Step Four

Put  ½ cup sauce on the bottom of a 9×12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Layer three times, ending with the cheese.

Step Five

Bake until cheese is melted and everything is bubbling, about 40 minutes. Let sit about 10 minutes  – Sprinkle with Pancetta and serve.

2 Kitchen Scoop

*Calabrian Tomato Sauce

  • ½ Cup Chopped Pancetta
  • 2 TB Olive Oil
  • 1 Medium Red Onion, Chopped
  • 1 Cup Dry Red Wine 
  • 2 TB Red Pepper Flakes
  • 1 Tsp Smoked Paprika
  • 2 Cans Fire Roasted Tomatoes
  • 1 TB Italian Seasoning
  • Sea Salt and Black Pepper
  • ¼ Cup Chopped Parsley 

Step One

Add the pancetta to an olive oil sprayed pan, cook over medium high heat until browned. Remove from the pan.

Step Two

Heat the oil in a sauté pan and cook the onion over medium heat until soft. Add the wine and simmer for 10 minutes.

Step Three

Add the tomatoes, Italian seasoning and a healthy sprinkle of salt and pepper, cook over medium heat for 20 – 30 minutes, or until the sauce thickens. Stir in the parsley.

No. 3 : Get Creative

Individual ramekins are a good kitchen purchase; they are inexpensive and versatile for not only this recipe but also dozens of other kitchen uses.

4 Cheers!

Banfi Chianti Classico
Tuscany, Italy
About $16

A simple but delicious red wine from Tuscany will rock out with this roasted eggplant and gooey cheese casserole. Made from Sangiovese, Canaiolo Nero and Cabernet Sauvignon, this affordable bottle is  full of the flavors of dark cherries, plums and a little wood or leather, (in a good way – trust me!) Super pair for a red-sauced dish like this. Try it with pasta, too!

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