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Cheesy Walnut Eggplant Bake – vegetarian recipe
Stav Kogan

Cheesy Walnut Eggplant Bake

A show-stopping Cheesy Walnut Eggplant Bake featuring layers of broiled eggplant in a savory tomato-onion sauce, topped with toasted walnuts and a decadent blanket of Fontina and mozzarella cheese. A hearty, satisfying, and delicious vegetarian main course.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 serving
Calories: 450
Ingredients Method Nutrition

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 (700 g / 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 (160 g / 5.6 oz) walnut pieces
  • 0.5 lb (225 g) Fontina cheese
  • 0.25 lb (115 g) mozzarella cheese
  • 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.

Method
 

  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.
  3. Remove the garlic with a slotted spoon and discard, leaving you with a beautifully infused oil.
  4. 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.
  5. 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.
  6. Work in batches if necessary.
  7. Create the Savory Sauce: Once all the eggplant is broiled, add the sliced red onions to the remaining oil in your skillet.
  8. 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.
  9. Stir well, bring to a simmer, and cook for 5-7 minutes over high heat to allow the sauce to thicken slightly.
  10. Season with about ½ teaspoon of salt and a generous amount of freshly ground black pepper.
  11. 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.
  12. Arrange the broiled eggplant slices over the sauce in a single, slightly overlapping layer.
  13. Sprinkle the eggplant with a touch more salt and pepper, then evenly scatter the walnut pieces over the top.
  14. Add the Cheesy Topping & Bake: Cut the Fontina cheese into thin slices or strips and arrange them over the walnuts.
  15. Grate the mozzarella cheese and sprinkle it all over the top.
  16. 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.
  17. Let it rest for a few minutes before serving hot.
  18. 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.
  19. 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.

Nutrition

Calories: 450kcalCarbohydrates: 18gProtein: 15gFat: 38g

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