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Meals

Eggplant Polenta Parmesan

Servings: 4-6

Ingredients

  • 2 eggplants, sliced into fairly thick slices
  • olive oil spray
  • 2 jars favorite pasta sauce
  • 2 rolls/sleeves cooked polenta
  • 1 small bag shredded mozzarella
  • 1 container shredded parmesan cheese
  • 1-2 cups fresh basil, chopped

Directions

  1. Preheat oven to 400F.
  2. Spray 2 large baking sheets with olive oil spray, place eggplant slices across baking sheets so none of them stack on each other, then spray all of the slices with oil. Bake for 15 minutes, flip each slice and bake another 10 minutes. Set aside or later or chill in a sealed container if meal prepping for another day.
  3. Spray a baking dish with oil. Pour about 1/2 jar of pasta sauce to coat the bottom of the dish.
  4. Slice polenta sleeves into slices about the same thickness as the eggplant.
  5. Create layers on top of the pasta sauce in the baking dish: polenta then eggplant then handful of both cheeses. Add a layer of pasta sauce and repeat: polenta then eggplant then handful of both cheeses. You should finish with cheese all over the top.
  6. Bake at 400F again for about 30-40 minutes until bubbly and melty. Serve topped with lots of fresh basil.