Eggplant-Polenta Stacks with Tomato Sauce Recipe

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Eggplant-Polenta Stacks with Tomato Sauce

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Ingredients

Count

Nutrition

349

Calories

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Ingredients:

Serving

1 14 1/2- oz can chopped seeded peeled tomatoes with juices
2 tbsp olive oil
4 cups water
1 tsp salt
1 cup cornmeal
1 cup (packed) freshly grated parmesan cheese (about 3 oz)
1/4 cup (1/2 stick) butter
pinch of cayenne pepper
1/2 large eggplant , cut crosswise into four 1/2-inch-thick slices
coarse salt
1 large zucchini, cut diagonally into 1/4-inch-thick slices
additional olive oil
4 large fresh basil leaves
4 1/4- inch- thick slices mozzarella cheese
3 tbsp chopped fresh basil

Directions:

Puree tomatoes in blender. Strain into heavy small saucepan. Bring to boil. Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
Sprinkle eggplant slices with salt. Let stand 30 minutes. Pat dry.
Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
Preheat oven to 375°F. Lightly oil large baking sheet. Using eggplant as template, cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	348.99 Kcal (1461 kJ)
Calories from fat	181.28 Kcal
		% Daily Value*
Total Fat	20.14g	31%
Cholesterol	33.9mg	11%
Sodium	929.19mg	39%
Potassium	517.55mg	11%
Total Carbs	32.11g	11%
Sugars	5.9g	24%
Dietary Fiber	4.99g	20%
Protein	12.39g	25%
Vitamin C	17.4mg	29%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	284.2mg	28%

Amount Per 100 g
Calories	74.11 Kcal (310 kJ)
Calories from fat	38.5 Kcal
		% Daily Value*
Total Fat	4.28g	31%
Cholesterol	7.2mg	11%
Sodium	197.32mg	39%
Potassium	109.91mg	11%
Total Carbs	6.82g	11%
Sugars	1.25g	24%
Dietary Fiber	1.06g	20%
Protein	2.63g	25%
Vitamin C	3.7mg	29%
Iron	0.3mg	7%
Calcium	60.3mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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