Baked Eggplant & Polenta

By Joan_Z

265 calories; 15 gms. protein; 29 grams carbo; 1007 mb. sodium

Ingredients

• 1 1 1/2 lb. eggplant - peeled & cut lengthwise into 8 slices
• 1 26 oz. jar marinara sauce - divided
• 8 oz (2 cups) part-skim shredded mozzarella cheese - divided
• 1/4 cup freshly grated Parmesant cheese - divided
• 1 17-18 oz tube refrigerated ready-to-eat polenta - cut into 20 slices

Preparation

Step 1

Heat oven to 450.

Coat egglant slices with cooking spray on both sides. Place on baking sheet and bake 20 minutes or until tender. Reduce heat to 375. Place 4 slices of eggl=plant in bottom of a 9x13 baking dish. Spread with 1 cup marinara sauce, sprinkle with 2/3 cup mozzarella and 1 Tbsp. Parmesan. Repeat once. Top witih polenta slices, remaining sauce and both cheeses. Bake uncovered 20 minutes or until bubbly and cheese melts.