Best Eggplant Polenta Stacks With Tomato Sauce Recipes

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EGGPLANT (AUBERGINE) PARMESAN STACKS



Eggplant (Aubergine) Parmesan Stacks image

These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.

Provided by Barb G.

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 eggplant (1pound)
1 (1 lb) package cooked polenta
olive oil flavored cooking spray
1 onion, peeled and chopped (8ounces)
2 garlic cloves, peeled, minced
2 tablespoons fresh basil leaves or 2 teaspoons dried basil
1 (14 ounce) can tomato puree
salt and pepper
1 1/2 cups shredded part-skim mozzarella cheese (6-ounces)
1/3 cup parmesan cheese
4 sprigs fresh rosemary (optional)

Steps:

  • 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 spray or brush with olive oil.
  • Arrange eggplant and polenta slices in a single layer on sheet.
  • Lightly coat slices with more olive oil.
  • Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
  • Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
  • Add tomato puree 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.
  • 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.
  • On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
  • If desired garnish with rosemary sprigs.
  • Spoon remaining sauce around base of eggplant stacks, Serve.

POLENTA WITH HOT TOMATO-EGGPLANT SAUCE



Polenta With Hot Tomato-Eggplant Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 11

1 1/2 pounds eggplant
2 tablespoons olive oil
2 cloves garlic
1/8 teaspoon hot-pepper flakes
2 cups canned no-salt-added tomatoes
1 teaspoon balsamic vinegar
6 tablespoons instant or finely ground polenta
1/4 teaspoon salt
Freshly ground black pepper to taste
2 ounces Fontina cheese
2 slices coarse Italian bread

Steps:

  • If using a broiler, turn on.
  • Wash, trim and slice eggplant lengthwise into 1/4-inch-thick pieces. Brush with four teaspoons of the oil.
  • If using a top-of-the-stove grill, prepare. Broil or grill the eggplant until it begins to brown on both sides. Set aside.
  • Mince garlic, and saute in the remaining two teaspoons of hot oil in a saucepan with hot-pepper flakes for 30 seconds.
  • Crush tomatoes with your fingers and add them in the pan with vinegar. Reduce heat and simmer until the rest of the meal is complete.
  • Bring 1 1/4 cups of water to a boil in a covered pot.
  • Cut the skin from eggplant and cut into 1/2-inch chunks. Add to tomatoes.
  • Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.
  • Season the polenta with salt and pepper.
  • Meanwhile, coarsely grate the cheese.
  • Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese. Serve with bread.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 16 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 17 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 921 milligrams, Sugar 20 grams

POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA



Polenta Stacks with Eggplant, Tomato and Mozzarella image

Yield Serves 6

Number Of Ingredients 15

Polenta
2 cups water
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup freshly grated Romano cheese
1 tablespoon butter
1/4 cup chopped fresh basil
Stacks
2 large Japanese eggplants, each cut into six 1/2-inch-thick rounds
Olive oil
4 large plum tomatoes, each cut into 1/2-inch-thick rounds
Balsamic vinegar
Dried oregano
1 7 3/4-ounce package small fresh mozzarella balls in water, drained
12 fresh basil leaves

Steps:

  • For polenta:
  • Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
  • For stacks:
  • Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
  • Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
  • Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.

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