Eggplant & Leek Gratin
- 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
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.