Eggplant Parmesan Stacks

Eggplant Parmesan Stacks
Photo by James Carrier

Ingredients

  • Olive oil cooking spray
  • 1 eggplant (1 lb.)
  • 8 to 12 breadsticks (2 to 3 oz. total)
  • Salt and pepper
  • 1 can (14 oz.) tomato purée
  • 1 can (14 oz.) tomato purée
  • 2 cloves garlic, peeled and pressed or minced
  • + 17 more ingredients
    • 2 cloves garlic, peeled and pressed or minced
    • 1 onion (8 oz.), peeled and chopped
    • 1 onion (8 oz.), peeled and chopped
    • Olive oil cooking spray
    • 1 eggplant (1 lb.)
    • 8 to 12 breadsticks (2 to 3 oz. total)
    • 1 ½ cups shredded part-skim mozzarella cheese (6 oz.)
    • 4 fresh rosemary sprigs (optional)
    • 1/3 cup grated parmesan cheese
    • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
    • Salt and pepper
    • 1 tube (1 lb.) cooked polenta (see notes)
    • 1 tube (1 lb.) cooked polenta (see notes)
    • 1 ½ cups shredded part-skim mozzarella cheese (6 oz.)
    • 4 fresh rosemary sprigs (optional)
    • 1/3 cup grated parmesan cheese
    • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil

1. Rinse eggplant and trim off and discard both ends. Cut eggplant crosswise into 8 equally thick slices. Cut polenta crosswise into 8 equal rounds. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking spray. Arrange eggplant and polenta slices in a single layer on sheet. Lightly coa...

View full recipe at My Recipes

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