Categories: Main

Ingredients

• 2 tablespoons olive oil
• 2 clove garlic clove, chopped
• 1-28 ounce can tomatoes, peeled Italian-style, broken up
• 1/4 teaspoon table salt
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup basil, chopped
• 1 1/2 pound raw eggplant, cut into 24 (1/4-inch) slices
• 16 ounces polenta, from a refrigerated tube, cut into 12 (1/2-inch) slices
• 3/4 cup part-skim ricotta cheese
• 1/2 cup (shredded) part-skim mozzarella cheese
• 1 Tablespoon grated Parmesan cheese

Directions

1. Heat the oil in a large skillet, then add the garlic. Sauté until golden, about 1 minute.

2. Add the tomatoes, salt, sugar, and red pepper; bring to a boil. Simmer, uncovered, until the sauce thickens slightly, about 15 minutes. Remove from the heat and stir in the basil.

3. Spray the broiler rack with nonstick spray; preheat the broiler. Place the eggplant on the broiler rack and broil 4 inches from the heat until lightly browned, about 3 minutes on each side. Let cool.

4. Preheat the oven to 375°F.

5. Spoon about 1 cup sauce on the bottom of a nonstick 9 × 13-inch baking pan.

6. Place 12 of the eggplant slices in the pan, then top each with a polenta slice, a tablespoon of ricotta cheese, and the remaining eggplant.

7. Spoon the remaining sauce over all.

8. Bake, covered loosely with foil, until heated through and the sauce is bubbly, about 25 minutes.

9. Top each stack with about 2 teaspoons mozzarella cheese. Bake, uncovered, until the cheese melts, about 10 minutes.

10. Sprinkle with the cheese.

11. Serve hot or at room temperature.

12. Yields 1 polenta and eggplant stack per serving. 6 points

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