Eggplant Parmesan Stacks

Name: Eggplant Parmesan Stacks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams tube cooked polenta (see notes); 454 grams eggplant; 2 Tbsps chopped fresh basil leaves or 2 teaspoons dried basil; 2 cloves garlic, peeled and pressed or minced; 8 breadsticks (2 to 3 oz. total); 227 grams onion , peeled and chopped; 79 milliliters grated parmesan cheese; 170 grams 1/2 cups shredded part-skim mozzarella cheese; 4 servings Salt and pepper; 397 grams can tomato purée

Eggplant Parmesan Stacks might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 18g of protein, 10g of fat, and a total of 306 calories. If you have polenta, eggplant, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse eggplant and trim off and discard both ends.

Ingredients you will need

Eggplant

Cut eggplant crosswise into 8 equally thick slices.

Ingredients you will need

Eggplant

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.

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Cooking Spray

Eggplant

Polenta

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Eggplant

Polenta

Equipment you will use

Oven

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.

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Garlic

Basil

Onion

Equipment you will use

Frying Pan

Add tomato pure and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.

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Tomato

Water

Add salt and pepper to taste. Cover and keep warm over low heat, stirring occasionally, until eggplant is done.

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Salt And Pepper

Eggplant

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.

Ingredients you will need

Mozzarella

Eggplant

Parmesan

Polenta

Cheese

Equipment you will use

Oven

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.

Ingredients you will need

Eggplant

Rosemary