Description
Eggplant Parmesan Polenta Stacks are a stunning dish that combines the creamy texture of polenta with crispy roasted eggplant, zesty marinara sauce, and gooey mozzarella cheese. This delightful recipe is perfect for impressing your guests at any gathering, offering layers of flavor and texture that will leave everyone wanting more. Easy to prepare yet elegant in presentation, these stacks are not only delicious but also a fantastic vegetarian option for your dining table.
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 1 cup quick-cooking polenta
- 2 cups marinara sauce
- 1 ½ cups shredded fresh mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
- Slice the eggplants into ½-inch rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture, then pat dry and drizzle with olive oil.
- Arrange the eggplant slices on the prepared baking sheet in a single layer. Roast for about 20 minutes until tender and golden brown.
- In a saucepan, bring 4 cups of water or broth to a boil. Gradually whisk in the polenta, stirring constantly until thickened (about 5-7 minutes). Stir in salt, pepper, and half of the grated Parmesan cheese.
- In an oven-safe dish, spread some marinara sauce at the bottom. Layer roasted eggplant slices followed by polenta, marinara sauce, mozzarella cheese, and basil leaves. Repeat until all ingredients are used.
- Top with remaining mozzarella and Parmesan cheese. Bake for about 25-30 minutes or until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (204g)
- Calories: 420
- Sugar: 8g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 45mg