Eggplant Parmesan Bites
Serves 2-3 (4 as an appetizer)
Grocery stores like Whole Foods and Trader Joe’s sell precooked polenta in a log, which can be sliced up and briefly seared for instant grains. Be sure to use the thin-skinned Japanese eggplant for this recipe; it has fewer seeds and holds together better when roasted.
8 ounces Japanese eggplant, ends trimmed and cut into ¾-inch rounds (12 total) 3 tablespoons olive oil + more for greasing cookie sheet and drizzling Kosher salt and ground
black pepper, to taste 3 small roma tomatoes, trimmed and cut into ½-inch slices (12 total) ½ cup shredded mozzarella
cheese ½ cup grated Parmesan
cheese 1 18-ounce log pre-cooked polenta, ends trimmed and cut into 12 even slices
Instructions: Preheat the oven to 425°.
Toss the eggplant slices with 2 tablespoons of the olive oil, and season generously with salt and pepper. Lightly oil a rimmed baking sheet. Arrange the eggplant slices in one layer; bake 15 minutes, until softened and lightly golden.
Remove pan from the oven, and top each piece of eggplant with 1 tomato slice. Try to match the sizes, trimming the tomatoes a bit if necessary to fit. Drizzle a little bit of olive oil over the tomatoes.
Mix the cheeses together, and sprinkle evenly over the tomato slices. Return to the oven to melt the cheese, about 5 minutes. Turn on the broiler, and place tray underneath the element for 2 minutes, until the cheese is bubbling and browned in spots.
Meanwhile, in a large, nonstick frying pan set over high heat, warm the remaining tablespoon olive oil until very hot. Add the polenta slices in an even layer, and cook until crisped and heated throughout, about 3-4 minutes on each side. You may have to do this in two batches.
Place one eggplant tower on top of each polenta slice, and serve immediately.
Per serving:
416 calories, 15 g protein, 39 g carbohydrates, 22 g fat (7 g saturated), 24 mg cholesterol, 979 mg sodium, 4 g fiber.