Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

Sautéed eggplant, zucchini and sun dried tomatoes highlight this amazing dish that makes a perfect appetizer, lunch or dinner entrée. Pan fried polenta slices are topped with sautéed vegetables, tomato slices, shredded mozzarella cheese and chopped fresh basil. Serve these incredibly delicious polenta stacks warm with hot marinara sauce.

Cook's Notes:
To remove some of the bitterness from the eggplant, lightly salt eggplant slices and place in a colander to drain for 30 minutes.

Pan Fried Chicken

Sun-Dried tomatoes should be fully hydrated.

Marinara sauce can be found in most supermarkets with the spaghetti sauce products and other Italian food items.

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

Ingredients:

3 tablespoons Extra Virgin Olive Oil
1 small Eggplant, halved, sliced
3/4 cup chopped White Onion
2 small Zucchini, sliced
1/4 cup sliced Sun-Dried Tomatoes
1/4 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Black Pepper
1 (16 ounces) tube Ready-To-Heat Polenta, cut into 8 slices
1 large Plum or Vine-Ripened Tomato, cut into 8 slices
1/2 cup shredded Fresh Skim Mozzarella Cheese
finely chopped Fresh Basil
2 cups Marinara Sauce, heated until piping hot

Preparation:

1. Add 1-tablespoon extra virgin olive oil to large skillet.

2. Sauté sliced eggplant and chopped onion until slightly softened, about 5 minutes.

3. Add additional 1-tablespoon extra virgin olive oil to skillet. Stir in sliced zucchini, sliced sun-dried tomatoes, kosher salt and fresh ground black pepper.

4. Cover skillet and cook 5-7 minutes, or until zucchini slices are tender.

5. Remove vegetables to large bowl.

6. Add polenta to clean skillet. Add 1-tablespoon extra virgin olive oil to skillet.

7. Add polenta slices to skillet. Cook 2 minutes. Remove from heat. Turn polenta.

8. Spoon vegetable mixture over polenta.

9. Top vegetables with tomato slices.

10. Sprinkle with shredded mozzarella cheese.

11. Cover skillet and cook until cheese melts.

12. Sprinkle with chopped fresh basil.

13. Serve with hot marinara sauce.

Eggplant, Zucchini, and Sun-Dried Tomato Polenta Stacks

A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.

Recommend : cuisinart chefs classic 10 piece cookware set anolon advanced 10 quart stockpot cuisinart multiclad pro stainless 12 pc cookware