Eggplant & Leek Gratin

Eggplant & Leek Gratin
Eggplant & Leek Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    small Italian eggplant - or any kind

  • 2

    large leeks, white parts only

  • A few tablespoons olive oil

  • 1

    jar pasta sauce

  • 1/2 to 1

    cup grated mozzarella cheese

  • 1

    cup freshly grated parmesan cheese

  • 1/2

    cup breadcrumbs

Directions

Preheat oven to 375. Bring a pot of water to a boil. Meanwhile, slice eggplant into 1/4 inch thick coins. Slice the leeks in quarters, lengthwise. Blanch the eggplant in the boiling water for 2 minutes, drain. Cook the leeks in the same pot of boiling water for 4 - 5 minutes, drain. Heat enough olive oil to coat the bottom of a skillet over medium heat. Cook eggplant pieces in batches for 1 minute on each side. Mix the mozzarella and 1/2 cup of the parmesan cheese. Combine the remaining 1/2 cup parmesan with the breadcrumbs and a bit of olive oil. In a lightly oiled casserole dish, layer eggplant, pasta sauce, leeks and cheese in 3 - 4 layers. Top with breadcrumb mixture. Bake for 30 minutes covered. Uncover and cook another 10 minutes until the cheese is melted and top is golden brown.

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