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In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring occasionally. Increase heat to medium-high; add eggplant and cook 8 minutes or until golden and tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add tomatoes, 1/2 tsp. salt, and 1/2 c. water. Heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Meanwhile, in deep 4-quart microwave-safe bowl or casserole, combine milk, cornmeal, 1 tsp. salt and 4 1/2 c. water. Cook in microwave oven on High 15 to 20 minutes, until thickened. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first), and 2 more times during remaining cooking time.
To serve, spoon polenta into 4 bowls; top with eggplant sauce. Garnish each serving with some grated Parmesan and a parsley sprig, if you like.
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