3 eggplant aubergine parmesan stacks Recipes

eggplant (1lb), cooked polenta, olive oil flavored cooking spray, onion, peeled and chopped (8oz), garlic cloves, peeled, minced, fresh basil leaves or 2 tsp dried basil, tomato puree, salt and pepper, shredded part-skim mozzarella cheese (6-oz), parmesan cheese, fresh rosemary (optional)

eggplant, salt, pesto sauce, grated mozzarella cheese (about 1 cup), grated fresh parmesan cheese or 4 tbsp romano cheese