Method

Slice the aubergines into more or less 6mm slices,
Slowly roast in olive oil seasoned with S&P.
Create mix by shredding the leeks finely.
Blitz the bread and ground almond (ground almond can be 20% of this bread and almond mix).
Gently fry the leeks and sage with a knob of butter.
Mix leek, bread & almond plus a spoonful of bechamel to a traditional stuffing consistency.
Roll the mix in the aubergine slices.
Sprinkle over with veggie Parmesan & flaked almonds, slowly bake