Cheesy Eggplant-Polenta Stacks

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  • Polenta, sliced into ½" slices
  • Eggplant, sliced into ¼" slices
  • Red peppers, sliced into thin strips
  • Mozzarella cheese, sliced into ¼" slices, or grated
  • Tomato sauce
  • Basil
  • Balsamic reduction


  • Grill the eggplant in a pan with lots of oil
  • Grill the polenta and peppers in a separate pan until slightly browned
  • Stack in the following order: polenta, eggplant, tomato sauce, mozzarella, peppers
  • Sprinkle some basil over the top
  • Bake in a toaster or regular oven until the cheese is melted
  • Drizzle balsamic reduction after serving onto plates