- 4
Ingredients
- 1 Tbsp plus 2 tsp olive oil
- 1 small eggplant, halved and sliced
- 3/4 cup chopped onoin
- 2 small zucchini, sliced
- 1/4 cup sliced sun-dried tomatoes
- 1/4 tsp each salt and pepper
- 1 tube (16 to 18 oz) polenta, cut into eight slices
- 1 large tomato, cut into 8 slices
- 1/2 cup shredded part-skim mozzarella cheese
- 1 cup marinara sauce, heated
- Garnish: chopped fresh basil
Preparation
Step 1
1. Heat 1 tablespoon 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.
2. Add 1 teaspoon 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.
3. Heat remaining 1 teaspoon oil in skillet. Add polenta; cook 2 minutes over medium-high heat until bottoms are golden.
4. Off heat, turn polenta and spoon the vegetable mixture onto polenta (some may fall onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.
5. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. Sprinkle with basil and serve with sauce.