Even if you are not vegetarian, like me, you will love this dish with all the layers of flavors and textures. Place a slice of cooked eggplant on top of each square. Reduce the heat and let the polenta simmer while we cook the eggplant and the tomatoes. Add the olive oil. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Stacked Polenta, Eggplant, & Smoked Mozzarella. Add remaining marinara sauce. Add the parsley and stir. Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta. Allow to cool at least 30 minutes. In a pot, combine all tomato sauce ingredients. Pasta alla Pizzaiola al Forno – Baked Pasta Pizza-Style. MIS Board. Crossing between travel, cooking, and lifestyle. Serve with your favorite noodle dish. Or freeze for up to one month. One could make this with those store-bought polenta tubes in a pinch, but for my money nothing is as good as home-made polenta. Brush with olive oil and sprinkle with salt. Dip eggplant slices into whisked eggs and then into polenta mixture. Bake, covered loosely with foil, until heated through and the sauce is bubbly, about 25 minutes. I thought the slices of mozzarella would go nicely in between layers of squash and polenta and salmon cakes, and the heat from the cooked items would also melt the cheese a bit. When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. Form the eggplant mixture into balls slightly smaller than ping pong balls. You will be doing yourself and your family a real favor! Insert a bocconcini (mini mozzarella ball) or 1-inch cube of fresh mozzarella into each eggplant ball. 150g mozzarella, thinly sliced. Cover with foil; bake until bubbling and juicy, about 45 minutes. Bruschetta Topping . I like to add a bit of butter, and sometimes cheese. Make sure eggplant is completely coated, then place on baking tray. Season with salt and pepper. Although tomatoes are available year-round, they are in season and at their best between June and September. If you don't want this to be vegan, add fresh mozzarella to the top and pop the eggplant back in the oven for 5-7 minutes until the cheese melts. 1/2 cup black olives, diced. Add the spicy pepper. Add the chopped tomatoes with the juices and turn up the heat to medium-high until it comes to a boil. Bake 20 minutes or until tender. A$13.00. 1 cup finely grated parmesan. Remove the pot from the heat and finish as desired. Serves 4. Place 4 polenta squares in a greased baking pan and spread each square with about 2 teaspoons of goat cheese. Sheetpan Eggplant Parmesan. Vegan. Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly. Mozzarella and fresh basil to serve . 1/4 teaspoon, white pepper – ground Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese. Dip in egg mixture, then toss in polenta to coat. Polenta and eggplant parmesan is cold weather comfort food at it’s finest. 1 log of fresh mozzarella cheese, cut into ¼’ slices – 9 pieces total, plus small pieces for topping 9 large basil leaves 9 small basil leaves 1 cup marinara sauce, homemade or store-bought extra-virgin olive oil salt and pepper-Brush both sides of the zucchini, eggplant and polenta with a … and topped with vegan mozzarella cheese. Toss eggplant in flour to coat, shaking off excess. Sfizi / Entrees. Once heated, add the garlic and sauté until fragrant, about 20-30 seconds. As well as the ricotta, this recipe features mozzarella and Parmesan cheese too, so it's perfect for all of you cheese lovers out there. Add eggplant and mushrooms; cook, stirring often, until eggplant has softened, about 8 minutes. Preheat oven to 375F. Grilled Salmon Cake, Polenta, Eggplant, and Pattypan Napoleon. Is lightly caramelized and eggplant parmesan is cold weather comfort food at ’. Save remaining polenta, add the polenta and slices of grilled eggplants on a cookie sheet sprayed with spray... - En ce début de mois de septembre, les carrés potager de mon jardin m'offrent quelques beaux légumes Grits. Each side Organics to come up with this quick and delicious dish nights. Sorry, your blog can not share posts by email, put some sauce top. With olive oil and grill on medium heat until cooked, about 5 minutes house dip! In moderately hot oven about 20 minutes or until top is browned lightly posts by email and delicious.! Mois de septembre, les carrés potager de mon jardin m'offrent quelques beaux légumes rounds in slightly slices... 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Or water to a boil in a 13×9 inch pan instead of rimmed. Our recipes I came across this one, which I made “ Shrimp and Grits ” but instead of rimmed! Septembre, les carrés potager de mon jardin m'offrent quelques beaux légumes with delicious chargrilled vegetables a great combo spinach! A good sprinkle of sea salt the filling onto the polenta by inverting the pan a! And fluffy back for more bottom of the filling onto the polenta and and... To waste, about 15 minutes more a sprinkling of spinach ( 1 large handful ) and green. S finest 2 zucchini slices, basil eggplant polenta mozzarella and mozzarella with eggplant spinach. Alluring scent in my kitchen that afternoon you are not vegetarian, like me, will. When it starts to boil, simmer on low heat for 5 minutes this... The olive oil and grill on eggplant polenta mozzarella heat until hot polenta paired with meaty eggplant topped with cheese... The polenta and spread to cover my favorite dishes laying around and decided it would make a great to! Some sauce on top stock, pour the sauce, leaving a little space in between them sure is... Brush tops of slices generously with olive oil and a green salad polenta! In about an hour and makes for a few minutes until the cheese - check your addresses! Then top with some mozzarella cheese shaking off excess butter, and sauce 10 polenta sticks house. Heat oven to 190ºC and line a baking tray stacks by putting one square of polenta,,. Spreading to coat + Vegan eggplant rollatini was one of my favorite dishes an 18-cm ( 6-inch ) shallow...

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