Eggplant - Polenta Stacks Recipe

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1
Active Time: 15 minutes
Total Time: 30 minutes

Recipe Ingredients

1 Tbsp plus 2 tsp olive oil
1 small eggplant (8 oz), halved, sliced (3 cups)
3⁄4 cup chopped onion
2 small zucchini (8 oz), sliced (2 cups)
1⁄4 cup sliced sun-dried tomatoes
1⁄4 tsp each salt and pepper
1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
1 large plum tomato, cut into 8 slices
1⁄2 cup shredded part-skim mozzarella
1 cup marinara sauce, heated in microwave


Garnish

chopped fresh basil


Recipe Preparation


1. Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.

2. 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, untilvegetables are tender. Remove to bowl; wipe or rinse skillet.

3. Heat remaining 1 tsp oil in skillet. Add polenta; cook 2 minutes over medium-high heat until bottoms are golden.

4. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.

5. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve with sauce.
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