Tuesday, August 26, 2008

One Pan Meals: Eggplant Polenta Stacks

Hey Everyone! So, you want to be a REAL gourmet momma? Then try this recipe! "Your family and guests will think that you took a cooking class or bought these at a 5 star restaurant, but all it took was a few ingredients, a little time, 45 minutes to be exact, and some awesome plating. And now your on your way to being called Chef Mom! :)

Eggplant-Polenta Stacks
Grocery List:
1 Tbsp plus 2 tsp olive oil

1 small eggplant (8 oz), halved, sliced (3 cups)
3⁄4 cup chopped onion
2 small zucchini (8 oz), sliced (2 cups)
1⁄4 cup sliced sun-dried tomatoes
1⁄4 tsp each salt and pepper
1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
1 large plum tomato, cut into 8 slices
1⁄2 cup shredded part-skim mozzarella
1 cup marinara sauce, heated in microwave
Garnish: chopped fresh basil

How to make it:
1. Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.

2. 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet.

3. Heat remaining 1 tsp oil in skillet. polenta; cook 2 minutes over medium-high heat until bottoms are golden.

4. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.

5. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve with sauce.

Nutritional Information:

(makes 4 servings)
10g fat
6g fiber
6 WW points

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