Italian

Eggplant and Leek Gratin is for Dinner.

Eggplant and Leek Gratin takes 30 minutes to prepare.

Eggplant and Leek Gratin takes 45 minutes to cook.

Eggplant and Leek Gratin makes 8 servings.

The ingredients for Eggplant and Leek Gratin are:

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

Here is how you make Eggplant and Leek Gratin:

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

The nutritional information for Eggplant and Leek Gratin is:

• 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

Eggplant and Leek Gratin is Italian cuisine.

The dietary needs meet for Eggplant and Leek Gratin is Gluten Free