Man oh man. This recipe right here will make you do a little jig. I ran across this recipe via here and adapted it a little. For the most part I followed but added a few things that I fancy. We had this casserole as a main dish mostly because it does have heavy cream in it so it felt like eating anything else along side would of been over doing it. It was so rich, creamy and heavenly beyond belief. I had one serving and the hubby helped himself to the rest. Two thumbs up and I totally recommend you make this for all your upcoming Holiday parties. People will be bowing down to you!
2 large eggplants
3 tablespoons olive oil
1 small leek
3 tablespoon parsley
1 glove garlic
15 oz can tomato sauce
1 1/2 cups heavy cream
4 oz parmesan cheese, grated
2 oz mozzarella cheese, shredded
Oil up a 9 by 13 baking dish or casserole pan and start layering the eggplant. One layer eggplant and then drizzle tomato sauce (you can make your own or just use a canned sauce, I used a straight tomato sauce). On top of the sauce sprinkle some mozzarella cheese and a dash of parmesan. It's really up to you how much you like. Then do the same thing over again until you run out of eggplant. Cover the top with tomato sauce and the rest of the mozzarella. Lastly pour the cream sauce evenly over.
And you're all set to pop it in the oven uncovered for about 30 minutes.
It will come out bubbling with a golden finish! Bliss people, pure bliss! Put on those sweatpants, yeah those, and have a plate of this. Enjoy!