Eggplant, Fennel, Tomato, Farro & Fontina Casserole
6
Points®
Total Time
2 hr 10 min
Prep
40 min
Cook
1 hr 30 min
Serves
12
Difficulty
Moderate
This dish fires on all the casserole cylinders, combining multiple textural elements - tender vegetables, chewy grains, crunchy croutons, and oozy cheese. It’s both a farewell to some of our favorite summer produce and a hearty welcome to fall. It makes for a great weeknight meal, either on its own as a complete one-dish dinner, or served alongside a steamed green vegetable, such as asparagus, to sneak in another vegetable serving. To save time, the farro can be cooked and refrigerated for up to 3 days in advance. Note that fennel can be tough and fibrous if not well roasted, so check the pieces for doneness before layering them into the casserole. The fennel should be pliant and tender, similar to cooked celery.
Ingredients
Uncooked farro
1 cup(s), quick-cooking variety (or regular if you prefer)
Kosher salt
2½ tsp, divided
Italian bread
3 oz, rustic variety, cut into thick slices
Cooking spray
5 spray(s)
Eggplant
2 medium, coarsely chopped (about 2 1/2 lb)
Uncooked fennel bulb
1 item(s), large head, quartered, cored, coarsely chopped (save some fronds for garnish/about 1 1/4 lb)
Fresh thyme
3 Tbsp, divided
Cherry tomatoes
1½ pound(s), or grape tomatoes (mixed colors recommended)
Extra virgin olive oil
2½ Tbsp, divided
Garlic
6 tsp, minced, freshly chopped (2 Tbsp)
Red pepper flakes
¾ tsp
Grated Pecorino Romano cheese
½ cup(s), divided
Fontina cheese
6 oz, cut into ½-inch cubes, divided
Baby spinach
5 oz