Eggplant Parmesan Bites

By Reen

Amanda Gold/Houston Chronicle

Ingredients

• 8 ounces Japanese eggplant, ends trimmed and cut into 12, 3/4-inch rounds
• 3 tablespoons olive oil + more for greasing cookie sheet and drizzling
• Kosher salt and ground black pepper, to taste
• 3 small roma tomatoes, trimmed and cut into 12, 1/2-inch slices
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 18-ounce log pre-cooked polenta, ends trimmed and cut into 12 even slices

Preparation

Step 1

Instructions: Preheat the oven to 425. Toss the eggplant slices with 2 tablespoons of the olive oil, and season generously with salt and pepper. Lightly oil a rimmed baking sheet. Arrange the eggplant slices in one layer; bake 15 minutes, until softened and lightly golden.

Remove pan from the oven, and top each piece of eggplant with 1 tomato slice. Try to match the sizes, trimming the tomatoes a bit if necessary to fit. Drizzle a little bit of olive oil over the tomatoes.

Mix the cheeses together, and sprinkle evenly over the tomato slices. Return to the oven to melt the cheese, about 5 minutes. Turn on the broiler, and place tray underneath the element for 2 minutes, until the cheese is bubbling and browned in spots.

Meanwhile, in a large, non-stick frying pan set over high heat, warm the remaining tablespoon olive oil until very hot. Add the polenta slices in an even layer, and cook until crisped and heated throughout, about 3-4 minutes on each side. You may have to do this in two batches.

Place one eggplant tower on top of each polenta slice, and serve immediately.