Grilled Eggplant Rolled with Fresh Ricotta Mozzarella and Sage

Fire up the summer grill for some eggplant and then roast with Italian wonders as fresh ricotta, tomato sauce and fresh herbs.  Hopefully your sage bush is going wild by now.
2 eggplants, cut into 5-6 slices, lengthwise
2 leeks, trimmed, cleaned and sliced
2 cloves garlic, minced

1 lb fresh ricotta
1/3 cup parmesan cheese
1lb fresh mozzarella: 1/3 lb grated, 2/3 lb sliced

24 oz favorite tomato sauce
palmful fresh sage leaves, about 10
2 Tbsp fresh lemon thyme, minced
Crushed red pepper flakes

Heat grill. Slice both eggplants lengthwise into about 10-12 slices.

Lay them out on a sheet pan and brush them with olive oil. Grill eggplants about 4 minutes, brushing second side with some olive oil as well.

Flip and cook other side another 4 minutes, to brown them up and give nice grill marks. Return eggplant slices to the sheet pans when cooked.

Meanwhile sauté the leeks in a skillet with a tablespoon of oil and two tablespoons water. Cook until the water evaporates and the leeks begin to soften. Add the garlic and cook another two minutes.

Preheat oven to 375F. Stir together the leeks with the ricotta, parmesan and 1/3 lb grated mozzarella cheese.

Season to taste with salt and freshly ground pepper. Distribute the ricotta filling evenly among the eggplant slices, placing a dollop at the large base of each slice. Roll up each slice around the filling.

Pour the sauce into an oiled large 9x13-inch casserole or two smaller casseroles.

Nestle the eggplant rolls into the sauce. Place the remaining 2/3 lb mozzarella slices around the eggplant rolls. Scatter the sage, thyme and red pepper flakes on top of everything.

Bake for about 45 minutes, until brown and bubbly. Serves 4-6.