0/5
(0 Votes)
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.