Eggplant & Leek Gratin

By á-179026

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

Preparation

Step 1

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.