Layered Baked Eggplant with Nepolitana and Walnut Crunch

"Create a recipe for a layered baked eggplant dish with Nepolitana sauce, American white cheese, caramelized onions, crushed walnuts, and chopped rosemary. The eggplant slices are salted, dried, coated with breadcrumbs, and fried until lightly browned. The layers include eggplant, Nepolitana sauce, American white cheese, caramelized onions, crushed walnuts, and chopped rosemary. The topping is a mix of Nepolitana sauce, white creamy sauce, Parmesan, Akawi, and mozzarella cheese, baked at 220°C for 25-30 minutes until golden brown. Serve in square slices with whipped feta and puck cream spread on top, garnished with chopped walnuts, dry mint, sumac powder, and pomegranate seeds."

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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 savory layered baked eggplant dish featuring crispy fried slices, rich Nepolitana sauce, creamy American white cheese, caramelized onions, crushed walnuts, and fresh rosemary, finished with a golden cheesy topping and a vibrant whipped feta garnish.

eggplant baked italian cheese vegetarian

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Name: Layered Baked Eggplant with Nepolitana and Walnut Crunch
Yield: 6
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; 2 teaspoons salt; 1 cup fine breadcrumbs; 1/4 cup olive oil (for frying); 4 cups Nepolitana sauce; 2 cups American white cheese, sliced; 2 large onions, thinly sliced; 3 tablespoons butter; 1/2 cup crushed walnuts; 2 tablespoons fresh rosemary, chopped; 1 cup white creamy sauce (béchamel or alfredo style); 1/2 cup grated Parmesan cheese; 1/2 cup diced Akawi cheese; 1 cup shredded mozzarella cheese; 1/2 cup whipped feta cheese; 1/4 cup puck cream spread; 1/4 cup chopped walnuts (for garnish); 1 tablespoon dried mint; 1 teaspoon sumac powder; 1/4 cup pomegranate seeds

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