EGGPLANT AND POLENTA PARMIGIANA

1 large eggplant (about 1 1/1 lb), cut lengthwise in slices
3 cups bottled marinara sauce, divided use
8 ounces part-skim mozzarella cheese, shredded, divided use
1/4 cup grated Parmesan cheese, divided use
1 (18 oz) tube ready-to-heat polenta, cut in 20 slices

Heat oven to 450 degrees F.

Coat eggplant slices with nonstick spray, place on a large baking sheet.

Bake 20 minutes or until tender. Remover eggplant from oven and reduce oven temperature to 375 degrees F.

Place 4 eggplant slices in bottom of a 13x9-inch baking dish. Spread with 1 cup sauce; sprinkle with 2/3 cup mozzarella and 1 Tbsp Parmesan cheese. Repeat once. Top with polenta slices, remaining sauce and cheese.

Bake uncovered 20 minutes or until bubbly and cheese melts.

Makes 6 servings
Source: Woman's Day magazine, November 14, 2000

Category:  Main Dishes, Casseroles
Msg Link:  http://www.recipelink.com/msgid/3151504