Directions:
- Arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1 teaspoon kosher salt; let stand 15 minutes. Pat dry with additional paper towels.
- Preheat oven to 450°.
- Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.
- Cook pancetta in a Dutch oven over medium heat until crisp. Add onion, oil, and garlic to pan; cook 6 minutes or until onion is lightly browned, stirring frequently. Add wine to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, remaining 1/2 teaspoon salt, pepper, and diced tomatoes. Bring to a simmer over medium heat; partially cover and cook 20 minutes, stirring occasionally. Remove from heat; stir in eggplant.
- Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking water. Add pasta and reserved 1/4 cup cooking water to tomato mixture; stir well. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with fontina.
- Place baguette in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Add Parmesan to processor; pulse 5 times. Sprinkle breadcrumb mixture evenly over fontina.
- Bake at 450° for 12 minutes or until cheese melts and begins to brown.
- Wine note: With an American take on an Italian dish, why not try an American take on a red Italian wine, like Tamás Estates Sangiovese 2005 ($14), an American wine made from the same grape as Italian Chianti. With its medium body and plentiful acidity, sangiovese is a classic choice with all tomato dishes, and offers tart cherry and sweet vanilla flavors that nicely balance each other. —Jeffery Lindenmuth
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.01 Kcal (607 kJ) | ||
| Calories from fat | 45.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 8% | |
|---|---|---|---|
| Cholesterol | 8.51mg | 3% | |
| Sodium | 516.19mg | 22% | |
| Potassium | 206.48mg | 4% | |
| Total Carbs | 16.03g | 5% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.74 Kcal (351 kJ) | ||
| Calories from fat | 26.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 8% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 3% | |
| Sodium | 298.09mg | 22% | |
| Potassium | 119.24mg | 4% | |
| Total Carbs | 9.25g | 5% | |
| Sugars | 2.8g | 19% | |
| Dietary Fiber | 2.81g | 19% | |
| Protein | 3.44g | 12% | |
| Vitamin C | 2.4mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 34.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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