EGGPLANT PIZZAIOLA

Perfect recipe for an alfresco dinner! Veggie lovers or no, you need to taste it! Entertain with style in your plate! Pair with your favorite fish or meat such as lamb, pork or chicken! Enjoy!

Preparation: 30 min; cooking time: 2 hours

4 servings

2 eggplants

5 tomatoes

1 can of flat fillets of anchovies (.2 oz)

5 oz Fontina cheese

4 tbsp Pecorino Romano cheese

4 tbsp olive oil

1 tbsp oregano

Salt and pepper

Preheat oven to 300 F.

Wash and cut the eggplants in half (lengthwise). Salt them and place them, cut side down, on paper towels 30 minutes. Pat dry.

Place the eggplants in a baking dish and bake 1 hour.

Meanwhile, peel and seed the tomatoes. Dice them. Slice the Fontina cheese.

Take the eggplants out of the oven. Spread the tomatoes, Fontina cheese and anchovies. Sprinkle with oregano, Pecorino Romano cheese and olive oil. Season with salt and pepper.

Bake one more hour.

Bon Appétit!