As I've made this dish twice, consistently, it's time to share,
1 Eggplant Sliced Thick (skin on) salted and rinsed.
1 QT of Marinara or Fradiavolo Sauce.
1 cup course corn meal for polenta
2 cups vegetable broth. . .
goat cheese or mozzeralla
updated 6/18/14
Well this is great, I never finished the recipe!
I can only imagine it was, cook polenta and spread it 1/2 thick on an oiled cookie sheet.
Bake a 350 oven for 20 minutes - keep an eye and let it turn golden.
Cut polenta into 2" squares
for a crispier edge place cut squares back in the oven for another 5-10 minutes
slice mozzerella.
Turn the oven up to 500 and cook the eggplant for 20 minutes on a cookie sheet brushed with oil.
Assembly:
1-2 polenta squares as a base
spoonful of sauce
eggplant slice
slice of cheese
eggplant slice
spoonful of sauce
sprig of basil