May 5th, 2011 |

Polenta and Eggplant Stack

I’m always on the look-out for gluten-free recipes….especially ones that look mouth-watering good!  This polenta eggplant stack from Woman’s Day looks absolutely delicious and will be tested out in my kitchen this evening!

Ingredients

  • 1 Tbsp plus 2 tsp olive oil
  • 1 small eggplant (8 oz), halved, sliced (3 cups)
  • 3⁄4 cup chopped onion
  • 2 small zucchini (8 oz), sliced (2 cups)
  • 1⁄4 cup sliced sun-dried tomatoes
  • 1⁄4 tsp each salt and pepper
  • 1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
  • 1 large plum tomato, cut into 8 slices
  • 1⁄2 cup shredded part-skim mozzarella
  • 1 cup marinara sauce, heated in microwave
  • Garnish: chopped fresh basil

Directions

Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.  Add 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet.

Heat remaining 1 tsp oil in skillet. Add polenta; cook 2 minutes over medium-high heat until bottoms are golden.  Turn off the heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.

Place the skillet over low heat; cover and cook 2 minutes or until cheese melts. Top with basil, if desired, and serve with sauce.

Be Sociable, Share!

Comments are closed.