Sadly so many people admit they don't know what to do with it. Here's the recipe which turns that beautiful vegetable into a happy meal for all. Yes, it is full of cheese, so save up for it if you are trying to reduce your dairy intake, trust me it's worth it!
This dish originates in Sicily, where cooking with anchovies is part of the regional character. For those of you claiming you don't like the little fishes, please trick yourself into leaving them in the recipe. They melt into the cheese and give the whole dish the finishing touch that is essential. You will thank yourself in the end.
Four Cheese Eggplant Gratin (adapted from David Tanis of New York Times)
(serves 4-6)
8 oz ricotta cheese
8 oz smoked mozzarella, grated
6 oz provolone, grated
1/2 cup Pecorino Romano, grated fine
1 small red onion, skin removed, sliced in 1/4 inch slices
2 medium sized (about 1 1/2 lbs) globe (Italian) eggplant
olive oil
8-10 anchovies packed in oil
Preheat oven to 425 degrees. Cut tops and bottoms off of the eggplant and peel it. Slice into 1/4 inch slices, divide into three even piles and set aside.
Drizzle olive oil in a 13" x 9" baking pan, preferably glass, and create a layer of eggplant, overlapping slightly, to cover the bottom of the pan. Scatter the sliced red onion over this layer of eggplant. Dollop the ricotta all over the eggplant, scatter 1/3 of the shredded provolone and the shredded mozzarella. Repeat the eggplant layer and another 1/3 of the shredded cheeses, and finally the last layer of eggplant with the shredded cheeses. Add the pecorino on top and then evenly distribute the anchovies on top and cover with foil.
Bake for 30 minutes and then remove foil and bake another 10 minutes until top is browned. Remove from oven and allow to rest at least 20 minutes before cutting into it. This dish is actually best served after fully cooling, at room temperature.
Hugs!
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