Eggplant "Lasagna"

Are you on a gluten-free diet? 
Are you wacky vegan? 
Are you courting a vegan? 
Are you trying to eat healthy? 
Or are you just curious about all the polenta recipes floating around? 

Today, we're going to make something that will satisfy if any of the above are true. I don't mean satisfy like "this is edible and healthy so I'll convince myself I'm satisfied". The eggplant give a bit of texture a bit like a noodle and the polenta gets a bit creamy like cheese. I know, you've never gotten close to this recipe so you're scoffing at me. 

I dare you to try it. 



First, make the sauce. You can use jarred sauce if you'd like but this savory herb sauce is delicious and totally worth the time. Simply peel and chop tomatoes, and then simmer for about 30 minutes with herbs.

An easy trick for peeling a "pulpy" fruit is to use a sharp knife to cut a small X in the bottom, place it in boiling water for about 30 seconds, the put it in to ice water until its cool. The skin will peel right off from the X. This works for tomatoes, peaches, plums, etc.

Slice your eggplant and sprinkle the slices with a bit of salt. This draws out the water and keeps them from getting so soggy when you cook them. Pat the water and salt off the top after about 10 minutes. Then cook in a little bit of olive oil for double insurance they won't turn mushy.  

I found precooked polenta at Trader Joe's near the rice. It looks like a big roll of breakfast sausage. Don't be afraid, its just cooked ground corn.

Then layer ingredients and bake. Take a chance on this one. Even if you go get a drive through burger after tasting it because you hate it, at least you took a chance and made the leap. 

Eggplant "Lasagna"
Adapted from Martha Stewart 
Serves: 4; Total Time: 60 minutes  

• 2 pounds (about 8) Plum or Roma Tomatoes*
• ½  Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Dried Oregano
• 1 teaspoon Rosemary
• 1 handful fresh Basil, chopped
• 1 tablespoon Balsamic Vinegar
• pinch Crushed Red Pepper
• 1 Eggplant, sliced ¼ inch thick
• 1o ounces Pre-cooked Polenta,  sliced ¼ inch thick

Heat about a tablespoon of olive oil in a saucepan. Add onion and garlic and cook, stirring frequently, until onions are translucent - about 5 minutes. Peel and chop tomatoes (see technique above) and add to onion mixture along with herbs. Simmer, covered, for about 20 minutes or until sauce is thick. Stir in balsamic vinegar. 

Sprinkle eggplant slices with salt, let sit about 10 minutes. Pat dry with a paper towel.  

Preheat oven to 400 degrees.

Heat about a tablespoon olive oil in a skillet over medium-high. Add eggplant slices and 

sauté each side until golden, about 3 minutes.  

Layer sauce, eggplant, sauce, polenta, sauce, eggplant, and sauce - overlapping the eggplant and polenta slices within each layer. Cover and bake about 20 minutes. Uncover and bake an additional 15 minutes. 

* You could also use canned, chopped tomatoes or marinara