Batinjan Mashawi Layered Eggplant Bake

"Create a detailed recipe for Batinjan Mashawi, a layered eggplant dish with Nepolitana sauce, multiple cheeses (American white, Parmesan, Akawi, mozzarella, whipped feta, puck soft cream cheese), caramelized onions, walnuts, fresh basil, rosemary, and a white creamy sauce. The eggplant slices are salted, rinsed, dried, coated with flour or breadcrumbs, and fried until lightly browned. The dish is layered with Nepolitana sauce, cheeses, caramelized onions, walnuts, and rosemary, then topped with a mixture of cheeses and white creamy sauce, baked until golden brown. Serve with whipped feta and puck cream spread, garnished with walnuts, dry mint, sumac powder, and pomegranate seeds. Use imperial units and yield approximately 35 servings."

DG-2043541

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7/2/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A rich layered eggplant bake with Nepolitana sauce, a blend of multiple cheeses, caramelized onions, walnuts, fresh herbs, and a creamy white sauce, baked to golden perfection and garnished with vibrant accents.

eggplant baked cheese mediterranean vegetarian layered

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Name: Batinjan Mashawi Layered Eggplant Bake
Yield: 35
Ingredients: 10 large eggplants, sliced lengthwise into 1/4-inch thick slices; 1/2 cup kosher salt; 2 cups all-purpose flour or 3 cups breadcrumbs for coating; 4 cups vegetable oil, for frying; 12 cups Nepolitana sauce (tomato, garlic, basil sauce); 3 cups American white cheese, shredded or sliced; 2 cups grated Parmesan cheese; 3 cups Akawi cheese, sliced or crumbled; 4 cups shredded mozzarella cheese; 2 cups whipped feta cheese; 2 cups Puck soft cream cheese; 4 large onions, thinly sliced; 1 1/2 cups walnuts, roughly chopped; 1/2 cup fresh basil leaves, chopped; 3 tablespoons fresh rosemary, finely chopped; 6 cups white creamy sauce (béchamel or cream sauce base); 1/2 cup dry mint; 1/3 cup sumac powder; 1 cup pomegranate seeds; Salt and ground black pepper, to taste

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