Ingredients
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2 (1 lb) eggplants
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4 medium zucchini
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4 tbsp olive oil
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1 cup instant polenta
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2 tbsp butter
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1/4 cup grated Parmesan cheese
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1 (24 oz) jar marinara sauce
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1 cup shredded mozzarella cheese
Steps
1
Preheat oven to 425℉. Coat 2 large baking sheets with cooking spray.
2
Trim the ends of each eggplant. Slice eggplants into ½-inch rounds. On baking sheet, toss with 2 tbsp olive oil and season with salt and pepper. Spread in a single layer.
3
Trim the ends of each zucchini. Slice zucchini into ½-inch rounds. On baking sheet, toss with remaining 2 tbsp olive oil and season with salt and pepper. Spread in a single layer.
4
Roast eggplant and zucchini 30–40 min., until tender, flipping once halfway through.
5
Meanwhile, heat 4 cups salted water to a boil on high. Stir in polenta and cook 5 min., until thick, whisking constantly. Stir in butter until melted and season with salt and pepper.
6
Let eggplant and zucchini cool slightly. In medium bowl, combine Parmesan and marinara sauce. Arrange half of the eggplant slices on a foil-lined baking sheet. Top each one with zucchini slices, a few tbsps marinara sauce, and 1 tbsp shredded mozzarella cheese. Repeat once more with remaining eggplant and zucchini.
7
Bake in oven until cheese is melted, about 5–7 min. Serve over soft polenta.
