Categories: Vegetables- Eggplant

Ingredients

• 1 (1 1/2 lb.) eggplant, peeled and cut lengthwise into 8 slices
• 1 (26 oz.) jar marinara sauce, divided use
• 2 cups part-skim shredded mozzarella cheese, divided use
• 1/4 cup freshly grated parmesan cheese, divided use
• 1 (17 to 18 oz.) tube ready-to-eat polenta, cut into 20 slices

Directions

1. Heat oven to 450 degrees.

2. Coat eggplant slices with cooking spray on both sides. Place on a baking sheet and bake 20 minutes or until tender.

3. Reduce oven to 375 degree. Place 4 slices eggplant in bottom of a 9 × 13-inch baking dish.

4. Spread with 1 cup marinara sauce; sprinkle with 2/3 cup mozzarella and 1 Tbsp. parmesan. Repeat once. Top with polenta slices, remaining sauce and both cheeses. Bake, uncovered, 20 minutes or until bubbly and cheese melts.

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