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."
 
Eggplant (Aubergine) Parmesan Stacks created by Reddyrat
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

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  1. Reddyrat
    Eggplant (Aubergine) Parmesan Stacks Created by Reddyrat
  2. Reddyrat
    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.
     
  3. Sarah_Star
    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!
     
  4. CASunshine
    Really super! I made my own polenta but followed the recipe otherwise. A delicious, very fresh tasting dish!
     
  5. kelly in TO
    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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