Polenta and Parmesan Eggplant

BY Olivia Galletly

vegetarian   

Ready in 35 mins | Serves 4


Try this deliciously crunchy baked eggplant in a rich tomato sauce. I use Quick Cook Polenta to create a beautiful golden and crunchy outside. Eggplant is best served straight from the oven while the exterior is crunchy and the interior is soft and fluffy . Serve with extra parmesan cheese, mozzarella and a green salad.

I have partnered with the lovely team at Ceres Organics to come up with this quick and delicious dish. Their Quick Cook Polenta is available at all good supermarkets.

Olivia Galletly is a Food Stylist who loves to create drool-worthy recipes for the everyday cook. Follow her on Instagram @thehungrycooknz or www.thehungrycook.co.nz

Ingredients

EGGPLANT

2 eggplants, sliced into 1.5cm thick pieces

1 cup Organic Polenta, Quick Cooking

1/4 cup parmesan cheese, finely grated

1 teaspoon dried oregano

2 tablespoons basil, finely chopped

1/2 teaspoon salt

2 eggs

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

TOMATO SAUCE

2 tins Organic Cherry Tomatoes

2 cloves garlic, minced

2 teaspoons Organic Coconut Sugar

Sea salt

Cracked pepper

1 teaspoon dried oregano

2 tablespoons basil, chopped

TO SERVE

Mozzarella and fresh basil to serve

Method

Heat oven to 190ºC and line a baking tray.

In a wide shallow dish, combine polenta, parmesan, dried oregano, basil and sea salt.

In a bowl, whisk eggs. Dip eggplant slices into whisked eggs and then into polenta mixture. Make sure eggplant is completely coated, then place on baking tray.

Drizzle with olive oil and bake for 20 – 25 minutes or until golden, turn eggplant half way through baking.

In a pot, combine all tomato sauce ingredients. Simmer for 20 minutes.

Serve eggplant with tomato sauce, fresh basil leaves, mozzarella and finely grated parmesan. Season with salt and pepper.