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1
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.
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2
Preheat oven to 450u00b0.
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3
Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 450u00b0 for 30 minutes or until lightly browned, stirring after 15 minutes. Remove from baking sheet; cool.
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4
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.
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5
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.
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6
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.
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7
Bake at 450u00b0 for 12 minutes or until cheese melts and begins to brown.
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8
Wine note: With an American take on an Italian dish, why not try an American take on a red Italian wine, like Tamas 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
