Best Polenta Stacks With Eggplant Tomato And Mozzarella Recipes

EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD

Eggplant, Tomato and Mozzarella Stacks, Hot or Cold image

So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.

Provided by Zurie

Categories Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 eggplants (nicely round, not slender)
4 teaspoons olive oil (or more)
2 large ripe tomatoes
8 slices mozzarella cheese (pre-spiced is fine)
finely chopped herbs (like basil, oreganum, thyme)
salt and black pepper
4 tablespoons vinaigrette dressing (if making this a salad)

Steps:

Heat oven to 350 deg F/180 deg Celsius.
From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
You will have 4 stacks, serving 2 - 4 people.
As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.

Nutrition Facts : Calories 712.7, Fat 52.1, SaturatedFat 19.6, Cholesterol 91.3, Sodium 743.6, Carbohydrate 36.5, Fiber 17.8, Sugar 17.5, Protein 31.9

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

Ingredients

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.

EGGPLANT-POLENTA STACKS WITH TOMATO SAUCE

Eggplant-Polenta Stacks with Tomato Sauce image

Provided by Rumpus

Categories Tomato Vegetable Bake Vegetarian Mozzarella Basil Cornmeal Eggplant Winter Healthy Bon Appétit San Francisco California

Yield Serves 4

Number Of Ingredients 15

Ingredients

1 14 1/2-ounce can chopped seeded peeled tomatoes with juices
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1 cup cornmeal
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 cup (1/2 stick) butter
Pinch of cayenne pepper
1/2 large eggplant, cut crosswise into four 1/2-inch-thick slices
Coarse salt
1 large zucchini, cut diagonally into 1/4-inch-thick slices
Additional olive oil
4 large fresh basil leaves
4 1/4-inch-thick slices mozzarella cheese
3 tablespoons chopped fresh basil

Steps:

Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.
Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.