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Amazing Eggplant Parmesan Over Polenta: 1 Glorious Dish

Eggplant Parmesan Over Polenta
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Enjoy a comforting twist on classic eggplant parmesan, served over creamy polenta.

Ingredients

Scale
  • 1/2 cup coarse cornmeal
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 large eggplant, peeled and cut into 1/2-inch rounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. For the polenta, bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring frequently, until thickened, about 20 minutes. Stir in 1/4 cup Parmesan cheese and butter. Cover and keep warm.
  2. Season eggplant slices with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Set up a breading station with flour in one shallow dish, beaten eggs in another, and a mixture of panko breadcrumbs, 1/4 cup Parmesan cheese, oregano, and garlic powder in a third.
  4. Dredge each eggplant slice in flour, then dip in egg, and finally coat with breadcrumb mixture.
  5. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Drain on paper towels.
  6. Preheat oven to 375°F (190°C).
  7. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of fried eggplant slices over the sauce. Spoon about half of the remaining marinara sauce over the eggplant. Top with half of the mozzarella cheese.
  9. Repeat layers with remaining eggplant, marinara sauce, and mozzarella cheese.
  10. Bake for 20-25 minutes, or until cheese is melted and bubbly.
  11. Serve eggplant parmesan over prepared polenta.

Notes

  • For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
  • You can make the marinara sauce ahead of time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

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