2 1/2 lbs eggplant
1/8 teaspoon salt/ black pepper to taste
4 cloves garlic, sliced
1/4 cup olive oil
3 cups peeled tomatoes with their juice
2 onions, halved and sliced
1/3 cup dry white wine
1 cup walnut pieces
1/2 lb grated mozzarella (or cheese of you choice)
Preheat oven to 350 degrees.
Cut eggplant into long slices, 1/2″ thick. Salt slices and let stand 30 minutes to drain. (You can omit this step, especially with fresh small eggplants).
Saute garlic in small amount of olive oil. Add onions and saute until soft. Cut tomatoes into bite-size chunks 9 or use canned) and add to onion/ garlic saute. Add wine, salt and pepper, and cook 10 minutes.
Rinse and dry eggplant slices. Brush with oil and broil on each side (5 minutes total). Spread sauce in greased casserole dish. Layer eggplant, then walnuts, then cheese. Bake for 20 – 30 minutes.
Note: you can do this entirely in a sauce pan and put the lid on for the last 20 minutes or so.