Eggplant and Leek Gratin

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Eggplant and Leek Gratin calories by ingredient


Introduction

Combining two of my favorite recipes, Eggplant Parmesan and Mimi's Potatoes and Leeks. We'll see how it turns out. Combining two of my favorite recipes, Eggplant Parmesan and Mimi's Potatoes and Leeks. We'll see how it turns out.
Number of Servings: 8

Ingredients

    3 Eggplant Sliced ( I sweat mine before cooking)
    1 Leek Sliced in very thin rings
    4 Cups Spaghetti Sauce of your choice
    1 Cup Heavy Cream
    2 TBSP Butter
    2TBSP EVOO
    1/2 Cup fresh chopped Parsley
    1 Cup Parmesan Cheese
    5 Cloves Garlic Chopped fine


Directions

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