Polenta Eggplant Rounds

Eggplant has been a one-trick pony in my kitchen for the last twenty some-odd years because my family could never think of anything better than just a good ol’ fashion fried eggplant. Luckily, this is where polenta steps in! I’ve made these polenta eggplant rounds on two occasions, both with very positive responses!

POLENTA EGGPLANT ROUNDS

I always use organic polenta purchased at Trader Joe’s.

Cut your eggplant in rounds
Optional: Soak eggplant in lightly salted water for 20 minutes, especially if you plan to keep the skin on. If not, just peel the skin prior to cutting into rounds.

Slice polenta loaf similarly (rounds)

Lay a piece or parchment paper on a cookie sheet (or use a non-stick silicon sheet) and place eggplant rounds on paper, then top with a polenta round like so:

Stick in the oven and bake for about 30 minutes, or however long the polenta package recommends. Eggplant should be cooked thoroughly, and penetrable with a fork.

Remove from oven and top with warmed marinara and cheese or sun-dried tomatoes. Add some asparagus tips or basil or sauteed mushrooms and you have a healthy veggie meal or nice side dish ready to go!