Layered Eggplant Bake with Nepolitana and Four Cheeses

"Create a recipe for a layered baked eggplant dish with Nepolitana sauce, multiple cheeses (American white, Parmesan, Akawi, mozzarella), caramelized onions, walnuts, rosemary, and a white creamy sauce. The eggplant slices are salted, rinsed, dried, coated with breadcrumbs, and fried. The dish is baked at 220°C for 25-30 minutes until golden brown. Serve with whipped feta, puck cream spread, and garnish with chopped walnuts, dry mint, sumac powder, and pomegranate seeds. Use imperial units."

DG-2043541

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7/2/2025

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A rich layered baked eggplant dish featuring caramelized onions, walnuts, rosemary, and a medley of cheeses, topped with a creamy white sauce and vibrant garnishes.

vegetarian baked eggplant cheesy mediterranean

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Name: Layered Eggplant Bake with Nepolitana and Four Cheeses
Yield: 6
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; 1 tablespoon salt; 1 cup breadcrumbs; 1/4 cup olive oil, for frying; 2 large onions, thinly sliced; 2 tablespoons butter; 1 teaspoon fresh rosemary, chopped; 1 1/2 cups Nepolitana sauce; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup shredded American white cheese; 1/2 cup crumbled Akawi cheese; 1/2 cup walnuts, chopped; 2 cups white creamy sauce (béchamel or similar); For serving:; 1/2 cup whipped feta cheese; 1/4 cup puck cream spread; 2 tablespoons chopped walnuts; 1 teaspoon dry mint; 1 teaspoon sumac powder; 2 tablespoons pomegranate seeds

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