Eggplant (aubergine) Parmesan Stacks

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 eggplant (1pound)
• 1 (1 lb) package cooked polenta
• olive oil flavored cooking spray
• 1 onion, peeled and chopped (8ounces)
• 2 garlic cloves, peeled, minced
• 2 tablespoons fresh basil leaves or 2 teaspoons dried basil
• 1 (14 ounce) can tomato puree
• salt and pepper
• 1 1/2 cups shredded part-skim mozzarella cheese (6-ounces)
• 1/3 cup parmesan cheese
• 4 sprigs fresh rosemary (optional)

Recipe

• 1 rinse eggplant and trim off and discard both ends.
• 2 cut eggplant crosswise into 8 equally thick slices.
• 3 cut polenta crosswise into 8 equal rounds.
• 4 lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
• 5 arrange eggplant and polenta slices in a single layer on sheet.
• 6 lightly coat slices with more olive oil.
• 7 bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
• 8 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.
• 9 add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
• 10 add salt and pepper to taste.
• 11 cover and keep warm over low heat,stirring occasionally,until eggplant is done.
• 12 when eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta.
• 13 return to oven and bake until cheese is melted, about 2 minutes.
• 14 on each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, repeat until all slices are used.
• 15 if desired garnish with rosemary sprigs.
• 16 spoon remaining sauce around base of eggplant stacks, serve.