Eggplant Parmesan Stacks

Name: Eggplant Parmesan Stacks
Yield: Makes 4 servings
Ingredients: 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 ½ cups shredded part-skim mozzarella cheese (6 oz.); ⅓ cup grated parmesan cheese; 4 fresh rosemary sprigs (optional); 8 to 12 breadsticks (2 to 3 oz. total)

10 Ratings
9 Reviews

Notes: Look for tubes of cooked polenta in the supermarket refrigerator case; they are often stocked near the cheese.

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:

Makes 4 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

376 calories; calories from fat 26%; protein 20g; fat 11g; saturated fat 5.8g; carbohydrates 49g; fiber 6.9g; sodium 1017mg; cholesterol 30mg.

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patcee20

06/24/2015

Do you mean grits instead of the polenta? Your casserole sounds like grits and polenta.

steponme

08/20/2014

Would make an impressive appetizer or side for a dinner party. I had to add meat for the husband, so I paired it with the chicken only from CL's 'Herbed Chicken' Parmesan and also added the salad greens and buttermilk/avocado dressing from CL's 'Turkey and Romaine Salad.' I also made my stacks casserole style as another reviewer did; used a 7" x 11" Pyrex. Ended up with 6 stacks put extra sauce in between stacks. Fantastic meal!

richmondtxcook

04/02/2013

We are trying to eat vegetarian at least one night per week. This was easy and delicious. We had on hand a precooked polenta with sundried tomatoes and garlic and sauteed it. Also were in a hurry so used an organic pasta sauce and melted the cheese on the eggplant at the end of the cook time, then assembled them on our plates. We will definitely make again and try the sauce recipe.

tara31

11/05/2011

I used cooked grits in place of the eggplant and piled everything into a 13x9 and baked casserole-style. Delicious homemade tomato sauce!

icancookthat

09/20/2011

A nice alternative to classic eggplant Parmesan Check out my post here: http://www.icancookthat.org/2011/09/eggplant-parmesan-stacks.html

AlinaB

08/20/2011

My husband and I loved this dish - absolutely easy to assemble and looks and tastes super impressive. I was out of mozzarella, so I sprinkled polenta/eggplant only with freshly grated parmesan, and it still tasted great.

steponit

10/10/2010

This is incredibly good as well as easy to make! I love finding great vegetarian recipes that the whole family loves...

Judester

08/28/2009

Made it twice & loved it. Both times my husband commented on how great it is. I make my own polenta adding asiago, stock & milk & chill until needed. I stacked the ingredients on the dinner plate putting the it in the oven to melt the cheese.

Birdie786

08/19/2009

I really liked how easy this recipe was and how delicious it turned out. The only thing I did differently was that I only stacked them half height and just served two on a plate. Will make this one again.

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