Make sure eggplant is completely coated, then place on baking tray. I thought the slices of mozzarella would go nicely in between layers of squash and polenta and salmon cakes, and the heat from the cooked items would also melt the cheese a bit. Serve as an appetizer by making it into smaller stacks. ... Eggplant Polenta Chips 27 reviews . Eggplant is best served straight from the oven while the exterior is crunchy and the interior is soft and fluffy . Or a combination of vegetables. I got the idea for this from a Martha Stewart recipe, but I changed it substantially, for the better I think because hers had no cheese! Add the vodka and bring to a boil. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 1 tbsp olive oil. By Natalie McLaury. Simmer for 20 minutes. Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta. Recipe by: Zoë Harpham Sweet Polenta Cake 567 reviews . Add eggplant and mushrooms; cook, stirring often, until eggplant has softened, about 8 minutes. 2 cloves garlic, minced. When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. The picture above is a small square of polenta, a thin slice of eggplant cut in half and then folded in half. Make sure eggplant is completely coated, then place on baking tray. As well as the ricotta, this recipe features mozzarella and Parmesan cheese too, so it's perfect for all of you cheese lovers out there. 4 cups, Chicken Stock – or water Found in this book. https://www.cookincanuck.com/fried-eggplant-balls-with-melted (I used 9 slices per layer.) You will be doing yourself and your family a real favor! Transfer to a plate. 1 medium eggplant, thinly sliced Don’t forget … Cover with half of the eggplant strips. Repeat with another layer of eggplant, spinach, cheese, and polenta. Set aside. 2-3 medium tomatoes, diced. Eggplant has a reputation for either being breaded and fried in oil, or watery and flavorless. Arrange eggplant slices snugly in a single layer. Don’t puree the sauce and use it as a chunky sauce. Top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese. 1 cup finely grated parmesan. Join us on our journey as we move into the next phase of our lives: a crossing of food, travel, and lifestyle as viewed from our unique perspective as former high-tech executives, retail specialty food owners and enthusiastic cooks and travelers. 1 medium, eggplant – sliced into 1/4-inch rounds Simmer over low heat, stirring often, until done, about 45 minutes. Remove the pot from the heat and finish as desired. Bruschetta Topping . https://kirkleycrossing.com/2018/01/23/layered-eggplant-and-polenta-casserole Dip in egg mixture, then toss in polenta to coat. Mozzarella and fresh basil to serve . Place 12 of the eggplant slices in the pan, then top each with a polenta slice, a tablespoon of ricotta cheese, and the remaining eggplant. Top with Parmesan-style cheese. Stir to mix. 1 large eggplant (sliced into rounds about 1/4 inch thick) A$15.00. Friends & Family Cookbook. Place polenta in a bowl. Polenta Bruschetta with Eggplant & Mozzarella With so many ripe tomatoes from my garden I absolutely had to make some bruschetta. In a bowl, whisk eggs. Cut cheese into 1/3-inch thick slices; place atop squares. Cover with foil; bake until bubbling and juicy, about 45 minutes. Kind of. If using individual ramekins, use a knife to loosen the polenta and un-mold. I have included my recipe for polenta here. Form the eggplant mixture into balls slightly smaller than ping pong balls. The smoked mozzarella is key in giving it a layer of complexity that will keep you coming back for more. Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice. And let me tell you folks, it was GOOD! Heat in the oven until the cheese melts, about 5 minutes. Repeat with remaining eggplant slices. Add the chopped tomatoes with the juices and turn up the heat to medium-high until it comes to a boil. I also had an eggplant laying around and decided it would make a great combo! Finish by dotting with remaining tomato sauce. This is a mouth watering polenta bake where pesto is spread on cooked polenta and topped with mozzarella cheese, tomatoes and pine nuts. Makes about 15-18 rounds. 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