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Eggplant and Polenta Parmigiana

Source of Recipe


internet






List of Ingredients



• 1 large eggplant, cut into 8 slices
  
• 3 cups marinara sauce
  
• 2 cups shredded mozzarella cheese
  
• 1 18-ounce tube polenta, cut into 20 slices
  






Instructions



1. Preheat oven to 450°F. Spray a baking sheet with non-stick vegetable spray.
   
   
2. Arrange eggplant slices on prepared baking sheet.
   
   
3. Bake for 20 minutes or until tender.
   
   
4. Reduce oven temperature to 375°F. Spray a 13x9-inch baking pan with non-stick vegetable spray.
   
   
5. Place 4 eggplant slices in bottom of prepared baking pan. Spread with 1 cup marinara sauce; sprinkle with 2/3 cup cheese. Repeat once. Top with polenta slices, remaining sauce, and cheese.
   
   
6. Bake for 20 minutes or until bubbly and cheese melts.
   
   






Final Comments


Yield: 6 servings