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    Eggplant & Polenta Parmigiana


    Source of Recipe


    Woman's Day

    List of Ingredients




    1 large (1 1/2 lb) eggplant, cut lengthwise in 8 slices
    Nonstick spray
    3 cups bottled marinara sauce
    8 oz part-skim mozzarella, shredded (2 cups)
    1/4 cup grated Parmesan cheese
    1 tube (18 oz) ready-to-heat polenta, cut in 20 slices

    Recipe



    1. Heat oven to 450°F. Coat eggplant slices with nonstick spray, spread on a large baking sheet and bake 20 minutes or until tender. Reduce oven temperature to 375°F.

    2. Place 4 eggplant slices in bottom of a 13 x 9-in. baking dish. Spread with 1 cup sauce; sprinkle with 2/3 cup mozzarella and 1 Tbsp Parmesan cheese. Repeat once. Top with polenta slices, remaining sauce and cheese.

    3. Bake uncovered 20 minutes or until bubbly and cheese melts.
 

 

 

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