Eggplant (Aubergine) Parmesan Stacks
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Description:
These delectable Eggplant Parmesan Stacks are a delightful fusion of roasted eggplant and creamy polenta, layered with rich tomato sauce and melted cheese. This easy-to-make dish is perfect for a hearty meal and pairs wonderfully with a crisp salad and some fresh French bread or crunchy breadsticks. The combination of fresh basil, tangy tomato puree, and gooey mozzarella, accented by the savory Parmesan and rosemary, makes each bite a burst of flavor.
Ingredients:
- 1 large eggplant
- 1 tube of polenta
- Olive oil flavored cooking spray (or a small amount of olive oil for brushing)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon dried basil
- 1 1/2 cups tomato puree
- 1/3 cup part-skim mozzarella cheese, shredded
- 4 tablespoons Parmesan cheese, grated
- Fresh rosemary sprigs for garnish (optional)
- Salt and pepper, to taste
Instructions:
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Prepare the Eggplant and Polenta:
- Rinse the eggplant thoroughly and trim off both ends. Cut the eggplant crosswise into 8 equally thick slices, aiming for about 1/2 inch thick each.
- Slice the polenta crosswise into 8 equal rounds. The polenta slices should be about 1/2 inch thick as well.
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Prepare the Baking Sheet:
- Preheat your oven to 425°F (220°C). Lightly coat a 14-by-17-inch baking sheet with olive oil spray or brush it with a thin layer of olive oil.
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Bake the Eggplant and Polenta:
- Arrange the eggplant and polenta slices in a single layer on the prepared baking sheet. Lightly coat the tops of the slices with additional olive oil.
- Bake in the preheated oven for 20 to 25 minutes, or until the eggplant is tender when pressed and the polenta is heated through.
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Prepare the Sauce:
- While the eggplant and polenta are baking, heat a nonstick frying pan over medium-high heat. Add the finely chopped onion and minced garlic, stirring occasionally until the onion is lightly browned, about 4 to 5 minutes.
- Add the tomato puree and 1/4 cup of water to the pan. Simmer uncovered, stirring occasionally, until the flavors are well blended and the sauce thickens slightly, about 5 to 10 minutes.
- Season with salt and pepper to taste. Cover the sauce and keep it warm over low heat while you finish baking the eggplant and polenta.
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Assemble the Stacks:
- Once the eggplant and polenta are ready, remove them from the oven. Sprinkle the shredded mozzarella and grated Parmesan cheese equally over the eggplant and polenta slices.
- Return to the oven and bake for an additional 2 minutes, or until the cheese is melted and bubbly.
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Serve:
- On each of 4 dinner plates, place 1 slice of eggplant (starting with the largest slices). Drizzle with about 1 tablespoon of the prepared tomato sauce. Top with a slice of polenta and another tablespoon of sauce. Repeat this layering process until all slices are used.
- If desired, garnish with fresh rosemary sprigs for a touch of elegance and extra flavor.
- Spoon any remaining sauce around the base of the eggplant stacks on the plates.
Enjoy your delicious Eggplant Parmesan Stacks! They are perfect for a quick, satisfying meal that brings a taste of Italian comfort to your table.
