- 1 eggplant (1 lb.)
- 1 tube (1 lb.) cooked polenta (see notes)
- Olive oil cooking spray
- 1 onion (8 oz.), peeled and chopped
- 2 cloves garlic, peeled and pressed or minced
- 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
- 1 can (14 oz.) tomato purée
- Salt and pepper
- 1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)
- 1/3 cup grated parmesan cheese
- 4 fresh rosemary sprigs (optional)
- 8 to 12 breadsticks (2 to 3 oz. total)
- 1. 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 cooking spray. Arrange eggplant and polenta slices in a single layer on sheet. Lightly coat tops of slices with more cooking spray.
- 2. Bake in a 425° regular or convection oven until eggplant is soft when pressed and polenta is heated through (cut to test), 20 to 25 minutes.
- 3. Meanwhile, in an 8- to 10-inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onion is lightly browned, 4 to 5 minutes. Add tomato purée 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.
- 4. 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.
- 5. On each of four dinner plates, place 1 eggplant slice (use largest slices first) and drizzle with 1 tablespoon sauce; top with 1 polenta slice and 1 tablespoon sauce. Repeat until all slices are used. If desired, garnish each stack with rosemary sprig. Spoon remaining sauce around base of eggplant stacks. Serve with breadsticks.
- Calories: 376
- Calories from fat: 26%
- Protein: 20g
- Fat: 11g
- Saturated fat: 5.8g
- Carbohydrate: 49g
- Fiber: 6.9g
- Sodium: 1017mg
- Cholesterol: 30mg