A cheesy walnut eggplant bake layers soft eggplant with red onions, garlic, plum tomatoes, and white wine, all bubbling under Fontina and mozzarella. Toasted walnuts run through it for crunch against all that melt. It slices neatly and reheats even better the next day.
Tired of the same old eggplant parm? Get ready to fall in love with this show-stopping Cheesy Walnut Eggplant Bake! We’re talking layers of perfectly broiled eggplant nestled in a savory tomato-onion sauce, topped with a delightful crunch of toasted walnuts and a decadent, bubbly blanket of Fontina and mozzarella cheese. It’s a hearty, satisfying, and unbelievably delicious vegetarian main course that will have everyone asking for seconds. Comfort food just got a serious upgrade!
Ingredients
• 2.5 lbs / 1.1 kg (2.43 lb) firm eggplant
• Salt, for prepping and seasoning
• 3-4 cloves garlic, sliced
• 0.5 cup / 120 ml olive oil
• 2 red onions, peeled, halved, and sliced
• 3 cups / 700g (24.7 oz) peeled plum tomatoes, with all their juice
• 1/3 cup / 80 ml dry white wine
• Fresh-ground black pepper, to taste
• 1 1/3 cups / 160g walnut pieces
• 0.5 lb / 225g Fontina cheese
• 0.25 lb / 115g mozzarella cheese
Instructions
1. Prep the Eggplant: Trim the stem ends from the eggplants and slice them lengthwise into ½-inch / 1.3 cm thick planks. Liberally salt both sides of each slice and set them in a colander in the sink for about 30 minutes. This crucial step draws out excess moisture and any bitterness.
2. Infuse Oil & Broil Eggplant: In a large skillet, gently sauté the sliced garlic in the olive oil over medium heat for a few minutes until fragrant. Remove the garlic with a slotted spoon and discard, leaving you with a beautifully infused oil. Meanwhile, rinse the salt from the eggplant slices and press them firmly between your palms or with paper towels to remove as much water as possible. Brush both sides of the eggplant slices with the garlic-infused oil and arrange them on a baking sheet. Broil for 3-5 minutes on each side until tender and showing some lovely dark, charred spots. Work in batches if necessary.
3. Create the Savory Sauce: Once all the eggplant is broiled, add the sliced red onions to the remaining oil in your skillet. Sauté over high heat, stirring frequently, until the onions are soft and starting to caramelize. Roughly chop the plum tomatoes and add them to the skillet, along with all their juices and the dry white wine. Stir well, bring to a simmer, and cook for 5-7 minutes over high heat to allow the sauce to thicken slightly. Season with about ½ teaspoon of salt and a generous amount of freshly ground black pepper.
4. Assemble the Casserole: Pour the finished tomato sauce into the bottom of a large, shallow casserole dish (a 9×13 inch / 23×33 cm dish works well), spreading it evenly. Arrange the broiled eggplant slices over the sauce in a single, slightly overlapping layer. Sprinkle the eggplant with a touch more salt and pepper, then evenly scatter the walnut pieces over the top.
5. Add the Cheesy Topping & Bake: Cut the Fontina cheese into thin slices or strips and arrange them over the walnuts. Grate the mozzarella cheese and sprinkle it all over the top. Bake in a preheated 350°F / 175°C oven for 20 to 30 minutes. The casserole is ready when it’s bubbling hot and the cheese is fully melted, golden, and beginning to brown in spots. Let it rest for a few minutes before serving hot.
Nutritional Information
• is an estimate and will vary depending on the exact used. This recipe serves 8, with one serving containing approximately: Calories: 450kcal, Fat: 38g (1.34 oz), Carbohydrates: 18g (0.63 oz), Protein: 15g. (0.53 oz)
Pro Tips
• Don’t skip salting the eggplant! This step is essential for drawing out excess water, which prevents a soggy casserole and ensures the eggplant slices broil up beautifully.
• For an extra layer of nutty flavor, lightly toast the walnut pieces in a dry skillet for 3-4 minutes over medium heat until fragrant before adding them to the casserole.
• Let the casserole rest for 5-10 minutes after taking it out of the oven. This allows it to set slightly, making it much easier to slice and serve without falling apart.
FAQ
Q: Is this eggplant bake a good source of protein
A: Yes, this dish is a great source of vegetarian protein, with approximately 15g (0.53 oz) per serving. The protein comes from the hearty combination of Fontina and mozzarella cheeses, as well as the crunchy walnuts, making it a truly satisfying main course.
Q: Can I make this cheesy walnut eggplant bake vegan
A: Absolutely! To make this recipe vegan, simply replace the Fontina and mozzarella with your favorite dairy-free cheese shreds that melt well. The rest of the ingredients are already plant-based, making it an easy and delicious conversion.
Q: What can I use instead of walnuts
A: If you have a nut allergy or prefer a different texture, you can substitute the walnuts with toasted sunflower seeds or pumpkin seeds (pepitas). For a nut-free option that still adds crunch, sprinkle toasted panko breadcrumbs over the cheese during the last 10 minutes of baking.
Q: How do I store and reheat leftovers
A: Leftovers are fantastic! Store the cooled eggplant bake in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a 350°F / 175°C oven for 15-20 minutes until hot and bubbly. You can also warm individual portions in the microwave.
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Cheesy Walnut Eggplant Bake
Ingredients
Method
- Prep the Eggplant: Trim the stem ends from the eggplants and slice them lengthwise into ½-inch / 1. 3 cm thick planks. Liberally salt both sides of each slice and set them in a colander in the sink for about 30 minutes. This crucial step draws out excess moisture and any bitterness.
- Infuse Oil & Broil Eggplant: In a large skillet, gently sauté the sliced garlic in the olive oil over medium heat for a few minutes until fragrant.
- Remove the garlic with a slotted spoon and discard, leaving you with a beautifully infused oil.
- Meanwhile, rinse the salt from the eggplant slices and press them firmly between your palms or with paper towels to remove as much water as possible.
- Brush both sides of the eggplant slices with the garlic-infused oil and arrange them on a baking sheet. Broil for 3-5 minutes on each side until tender and showing some lovely dark, charred spots.
- Work in batches if necessary.
- Create the Savory Sauce: Once all the eggplant is broiled, add the sliced red onions to the remaining oil in your skillet.
- Sauté over high heat, stirring frequently, until the onions are soft and starting to caramelize. Roughly chop the plum tomatoes and add them to the skillet, along with all their juices and the dry white wine.
- Stir well, bring to a simmer, and cook for 5-7 minutes over high heat to allow the sauce to thicken slightly.
- Season with about ½ teaspoon of salt and a generous amount of freshly ground black pepper.
- Assemble the Casserole: Pour the finished tomato sauce into the bottom of a large, shallow casserole dish (a 9x13 inch / 23x33 cm dish works well), spreading it evenly.
- Arrange the broiled eggplant slices over the sauce in a single, slightly overlapping layer.
- Sprinkle the eggplant with a touch more salt and pepper, then evenly scatter the walnut pieces over the top.
- Add the Cheesy Topping & Bake: Cut the Fontina cheese into thin slices or strips and arrange them over the walnuts.
- Grate the mozzarella cheese and sprinkle it all over the top.
- Bake in a preheated 350°F / 175°C oven for 20 to 30 minutes. The casserole is ready when it's bubbling hot and the cheese is fully melted, golden, and beginning to brown in spots.
- Let it rest for a few minutes before serving hot.
- Don't skip salting the eggplant! This step is essential for drawing out excess water, which prevents a soggy casserole and ensures the eggplant slices broil up beautifully.
- Let the casserole rest for 5-10 minutes after taking it out of the oven. This allows it to set slightly, making it much easier to slice and serve without falling apart.
