Active Time

　　1 hour

　　Total Time

　　3 hours

　　Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.

　　

Ingredients

6–8 servings

　　3 (1-pound) eggplants, peeled and cut into 1/2-inch-thick rounds

　　About 1 1/2 cups olive oil, divided

　　3 medium leeks (white and pale green parts only)

　　2 cups coarsely grated _gravié_ra or sharp white Cheddar (5 oz)

　　3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)

　　1 1/2 cups walnuts (5 1/2 ounces), chopped

　　1 1/2 teaspoons ground cumin

　　20 (12- by 7-inch) phyllo sheets, thawed if frozen

　　

Step 1

Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry.

　　

Step 2

Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean.

　　

Step 3

Preheat oven to 375°F with rack in middle.

　　

Step 4

Halve leeks lengthwise and thinly slice. Wash and drain.

　　

Step 5

Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl.

　　

Step 6

Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste.

　　

Step 7

Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil.

　　

Step 8

Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.