Side Dishes
4 cups water ( 1 L)
1 tablespoon salt ( 15 mL)
2 lb. sliced eggplant ( 1 kg)
1-1/2 cups shredded fontina cheese (375 mL)
1-1/2 cups shredded whole-milk mozzarella cheese
1 can tomato sauce (14 oz/398 mL)
In large saucepan, bring water and salt to boil. Add half of the eggplant slices; boil for 1 min. Using slotted spoon, remove eggplant to colander; drain and place on greased baking sheet, patting excess moisture with clean towel.
Using same salted water, repeat with remaining eggplant.
Broil eggplant for 5 min. per side or until browned on both sides.
Toss fontina and mozzarella until well mixed.
In greased 8 in square ( 2 L) baking dish, arrange 1/3 of the eggplant in single layer. Spread 1/3 of the tomato sauce over eggplant; add 1/3 of the cheese mixture. Repeat layers. Bake in 400 F ( 200 C) oven for 20 min. or until cheese has melted and sauce is bubbly and hot.