Baked Eggplant With Ricotta, Mozzarella and Anchovy

By David Tanis

Published July 4, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
2 hours
Rating
4(704)
Comments
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I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes. The anchovies, melted into the crisp bread-crumb-and-cheese topping, provide a sharp contrast to the sweetness of the eggplant. I like to serve a tomato salad alongside.

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Ingredients

Yield:6 to 8 servings

  • Extra-virgin olive oil

  • 3 or 4 small eggplants (about 2 pounds), peeled and cut into ½-inch slices

  • Salt and pepper

  • Pinch of crushed red pepper

  • 1 small red onion, thinly sliced

  • 12 ounces fresh ricotta

  • ½ pound smoked mozzarella, thinly sliced (or use fresh mozzarella)

  • 2 cups provolone cheese, coarsely grated (about ½ pound)

  • ½ cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)

  • ½ cup finely grated pecorino cheese (about 2 ounces)

  • 12 anchovy fillets

  • ¼ cup toasted bread crumbs, preferably homemade

  • 1 teaspoon dried oregano, preferably Sicilian

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

15 grams carbs; 80 milligrams cholesterol; 393 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 26 grams fat; 4 grams fiber; 823 milligrams sodium; 25 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.

  2. Step 2

    With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.

  3. Step 3

    Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.

  4. Step 4

    Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

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Ratings

4 out of 5
704 user ratings
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Comments

Rob-in-Philly

Have to chuckle at the people who try to replace anchovies in everything. If you don't tell them they are there, in most recipes, they would never know, as they melt away to pure unami...but take them away and the recipe looses a hidden layer of natural saltiness that olives, capers and other substitutes can't really provide. That said, thinly sliced or chopped salt cured black olives are a great ADDITION to the dish!

Deborah

The accompanying photo shows eggplant that has not been peeled (or at least that's what it looks like to me) in contrast to the instructions. I could imagine the recipe with peeled or unpeeled eggplant, but would appreciate knowing if, in fact, it does need to be peeled. In any case it does sound delizioso. I also appreciate the convenience of not having to fry the eggplant first in preparation.

Iowa Ron

I live in a small city -- 23,000 folks -- in Iowa. My choices for anchovies are limited to the Roland brand. I haven't seen another brand since leaving NYC 10 years ago. Is there a brand that is universally beloved that I might order online? Thanks. Ron

Peter in Ojai

Can I make/cook this 24 hours in advance without losing much flavor?

Darcy

I love eggplant but not anchovies so it was a wash.

Notnef

Made this dish for dinner tonight for 4 friends — probably one of the most unappetizing looking, salty things I’ve ever made. An obscene amount of salty cheeses that totaled about $55 (in cheese alone.) Never thought to mix red onion and eggplant and now I know why.

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