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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Eggs Dairy Vegetables Oven European Dinner Party Holiday Event Vegetarian Italian Grains Cheese Stove Top Dietary Pasta Rice And Grains Onions Tomatoes Equipment Presentation Served Hot

Eggplant Aubergine Parmesan Stacks

These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and french bread or bread sticks.

Steps

Rinse eggplant and trim off and discard both ends.
Cut eggplant crosswise into 8 equally thick slices.
Cut polenta crosswise into 8 equal rounds.
Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
Arrange eggplant and polenta slices in a single layer on sheet.
Lightly coat slices with more olive oil.
Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through , 20 to 25 minutes.
Meanwhile , in a 8-to 10 inch nonstick frying pan over medium-high heat , stir onion , garlic , and basil occasionally until onoin is lightly browned , 4 to 5 minutes.
Add tomato puree and 1 / 4 cup water.
Simmer uncovered , stirring occasionally , until flavors are blended , 5 to 10 minutes.
Add salt and pepper to taste.
Cover and keep warm over low heat , stirring occasionally , until eggplant is done.
When eggplant is soft , sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta.
Ret.

Ingredients

eggplant, polenta, olive oil flavored cooking spray, onion, garlic cloves, fresh basil leaves, tomato puree, salt and pepper, part-skim mozzarella cheese, parmesan cheese, fresh rosemary