My mother gave me three cute little eggplant. Aren’t these guys happy looking? (Yes, I have a tendency towards dorkiness 😀 ) I really didn’t want to go to the grocery store yesterday so I came up with a polenta, eggplant and sauce concoction. It was yummy!
The goods: Tube of polenta, eggplant (my three minis=1 average size), jar of pasta sauce, 1 cup of cheese
Preheat oven to 350
1. Roast sliced eggplant (1/2″ slices) for 20 minutes. Ten minutes per side. They should be nice and soft but not falling apart.
2. Meanwhile take out a pyrex dish that can hold at least two quarts and line it with 1/2 inch polenta slices. This uses half the polenta tube.
3. Top with sauce and then a layer of eggplant; Repeat. (I had enough for two eggplant layers).
4. Top eggplant layers with the other half of polenta tube sliced. Pour on some more sauce and top with cheese. I had a Colby-Jack blend in my cheese drawer that I had bought on sale. I used 1 cup to top off the dish.