6 Reviews

This was great! Made for a light dinner with some steamed vegetables. We did eat one and a half stacks each, so three may be a more appropriate serving size. I used tomato sauce rather than puree. Will definitely make again.

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Reddyrat June 07, 2008

Really good! I added sundried tomatoes and some red wine to the sauce. There wasn't any need for the mozzarella cheese, they were perfect as is. I made my own polenta and added fresh basil and oregano. It was perfect. good recipe!

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Sarah_Star January 31, 2008

Really super! I made my own polenta but followed the recipe otherwise. A delicious, very fresh tasting dish!

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CASunshine December 01, 2007

Loved it, made as written and added the rosemary which made it even better. This is a great dish, thanks Barb.

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kelly in TO October 21, 2007

I used a can of petite diced tomatoes and a small can of tomato sauce to create the sauce, instead of the tomato puree. We think that we would rather have our eggplant breaded and fried (or baked), but loved the polenta with the sauce in this dish. (I used a sun-dried tomato variety.) This is a very pretty presentation.

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Ms B. July 23, 2007

This is my kind of recipe. Only thing I did different is that since I did not have tomato puree, I used a can of tomatoes which I pureed in my blender with the onion, garlic and basil after I sauteed them. Did not add water, just cooked it a little longer to reduce and thicken. Love the ease of the already prepared polenta - a trick I also learned from you in another of your recipes. Another winner, Barb and thanks for sharing it.

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Marie August 19, 2004
Eggplant (Aubergine) Parmesan Stacks