1 eggplant, sliced
1/2 cup leeks, chopped
1/2 onion, chopped
1 cup ricotta cheese
1 cup parmesan cheese
3 sprigs fresh thyme leaves
salt & pepper
Phillo dough
Take the phillo dough out of the freezer to thaw while you make the filling. First, slice the eggplant into 1/4 to 1/2 inch slices. Season with olive oil, salt and pepper and place them on the grill, just a few minutes on each side. If you don't want to grill the eggplant, put them on a baking sheet and into the oven for 15 to 20 minutes. They will be slightly browned and soft. Put them to the side to cool.
Now over medium low heat saute onions and leeks with a tablespoon of olive oil. Season with salt and pepper. Once translucent take them off the heat and onto a plate to cool. At this time roughly chop each slice of eggplant and mix with onion mixture. Then add ricotta and parmesan cheese. Mix well and season to taste. Add fresh thyme and mix again.
With olive oil or melted butter at your side begin to prepare the phillo dough. Unroll and place two to three sheets onto your work surface (one on top of the other). Brush the olive oil or melted butter over the phillo dough and let it seep through the layers. Cut the sheets (all at once) into four equal rectangles (once horizontally and once vertically). Take each set of the rectangles and form them into a cupcake baking sheet. Then with a tablespoon (plus a little more) of the eggplant mixture fill each cup. Top with a sprinkling of Parmesan cheese and repeat the process until the filling is gone. This should be about 10 to 12 cups. Place them in the oven for 30 minutes or until phillo and filling is beautifully browned. Serve warm as an appetizer. Enjoy.
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