Polenta and eggplant stacks
2 medium clove(s), chopped
28 oz, peeled Italian-style, broken up
Crushed red pepper flakes
½ cup(s), chopped
1½ pound(s), cut into 24 (1/4-inch) slices
16 oz, from a refrigerated tube, cut into 12 (1/2-inch) slices
Part-skim ricotta cheese
Part-skim mozzarella cheese
½ cup(s), shredded
Grated Parmesan cheese
- Heat the oil in a large skillet, then add the garlic. Sauté until golden, about 1 minute. Add the tomatoes, salt, sugar, and red pepper; bring to a boil. Simmer, uncovered, until the sauce thickens slightly, about 15 minutes. Remove from the heat and stir in the basil.
- Spray the broiler rack with nonstick spray; preheat the broiler. Place the eggplant on the broiler rack and broil 4 inches from the heat until lightly browned, about 3 minutes on each side. Let cool. Preheat the oven to 375°F.
- Spoon about 1 cup sauce on the bottom of a nonstick 9 x 13-inch baking pan. Place 12 of the eggplant slices in the pan, then top each with a polenta slice, a tablespoon of ricotta cheese, and the remaining eggplant. Spoon the remaining sauce over all.
- Bake, covered loosely with foil, until heated through and the sauce is bubbly, about 25 minutes. Top each stack with about 2 teaspoons mozzarella cheese. Bake, uncovered, until the cheese melts, about 10 minutes. Sprinkle with the cheese. Serve hot or at room temperature. Yields 1 polenta and eggplant stack per serving.