Ingredients
The following ingredients have 6 Servings
- Olive Oil
- Eggplant
- Sliced Onion
- Canned Diced Tomatoes
- Diced Tomato
- Canned Great Northern Beans
- Chopped Basil
- Kosher Salt
- Freshly Ground Black Pepper
- 2% Milk
- Yellow Cornmeal
- Grated Parmigiano Reggiano Cheese
- Unsalted Butter
- Kosher Salt
- Part Skim Mozzarella Cheese
Instruction
- To prepare eggplant filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and eggplant; cook, stirring occasionally, until eggplant is lightly browned, about 7 minutes. Remove from heat; add tomatoes, beans, basil, salt and pepper and stir to combine.
- Preheat oven to 400F. Grease a 2-quart baking dish.
- To prepare polenta, combine milk and water in a large saucepan. Whisk in cornmeal. Cook over medium-high heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in cheese, butter and salt.
- Spread half the polenta (it will be a thin layer) in baking dish; top with eggplant mixture and remaining polenta. Sprinkle with mozzarella. Bake 25 minutes or until flecked with brown and bubbly.
