1 medium eggplant, sliced to 1 rounds, 1 inch thick
1 egg, beaten
1/8 c 2% milk
1/2 c polenta/corn grits
2 tsp. salt
3 tsp. Italian Seasoning blend
5T olive oil
6 oz. tomato paste
6 oz wine
1 tsp. pepper
3 cloves garlic, peeled
1/2 c parmesan, grated
1T pine nuts, toasted
1 c basil leaves
2 tsp. balsamic vinegar
1T pine nuts, toasted
6 oz. fresh mozzarella, sliced to 1/2 inch thick rounds
Instructions
In medium mixing bowl, combine egg and milk and beat together to combine.
In second medium mixing bowl, combine polenta, 1 1/2 tsp. salt and 2 tsp. Italian seasoning. Mix to equally distribute.
Dip sliced eggplant rounds into egg mixture and then coat lightly on both sided with seasoned polenta breading mixture. Place rounds onto baking sheet lined with parchment or foil and lightly greased with 1T olive oil. Lay rounds in single layer.
Bake breaded rounds @350F for 15 minutes.
While eggplant bakes, in small sauce pan, combine tomato paste, wine, 1/2 tsp. salt, 1 tsp. Italian seasoning, pepper, and one clove of garlic, minced. Bring to boil and then cover and reduce to low heat to simmer for 10 min.
While sauce cooks, in food processor, combine 2 cloves garlic, roughly chopped, 4T olive oil, balsamic vinegar, 1/4 c parmesan cheese, pine nuts and basil. Puree to smooth consistency to form pesto.
Remove eggplant from oven and allow to cool. Remove tomato sauce from heat and allow to cool.
In shallow square baking dish, layer 1/8 c tomato sauce and 1T pesto and mix to combine. Layer in half of eggplant slices. Top with 1/2 of tomato sauce and 1/2 pesto. Layer in half of mozzarella rounds. Repeat process with remaining half of eggplant rounds, pesto and end with tomato sauce. Top with remaining half of mozzarella rounds and sprinkle with 1/4 c parmesan cheese.
Bake @ 350F for 25 minutes until bubbly and lightly golden on top.
Originally Submitted
10/15/2016
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