Eggplant and Leek Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Eggplant Sliced ( I sweat mine before cooking)1 Leek Sliced in very thin rings4 Cups Spaghetti Sauce of your choice 1 Cup Heavy Cream2 TBSP Butter2TBSP EVOO1/2 Cup fresh chopped Parsley1 Cup Parmesan Cheese5 Cloves Garlic Chopped fine
Combine 1 Cup heavy cream with garlic and parsley in a small bowl and refrigerate. Saute leeks in small pan with butter and season with salt and pepper allow time for these to cool (It's easier to layer that way). In heavy skillet heat half of EVOO and brown eggplant on each side use additional EVOO when pan is ready. Lay down a little of the Spaghetti sauce in the bottom of a baking pan then layer Eggplant/Spaghetti Sauce/Leeks/ Sprinkle of Parmesan. Top with the heavy cream mixture from the fridge and bake for about 30-45 minutes on 350.
Serving Size: 8 Servings
Serving Size: 8 Servings
Nutritional Info Amount Per Serving
- Calories: 322.2
- Total Fat: 22.3 g
- Cholesterol: 53.5 mg
- Sodium: 653.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 7.5 g
- Protein: 7.5 g
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