Eggplant (Aubergine) Parmesan Stacks

Recipe by Barb G.
READY IN: 40mins




  • 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.
  • Return to oven and bake until cheese is melted, about 2 minutes.
  • 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.
  • If desired garnish with rosemary sprigs.
  • Spoon remaining sauce around base of eggplant stacks, Serve.