Polenta and Eggplant Stacks

This recipe uses those refrigerated polenta tubes that I never know what to do with! I found one as I was cleaning out the refrigerator so whipped up this recipe to use it up. It uses tomatoes and basil from the garden, and eggplant, although we didn't grow eggplant this year, but if you did then this would be a great garden casserole.

Serves 6 (2 polenta and eggplant stacks per serving)

2 Tbsp. olive oil

4 cloves garlic, chopped

28 oz. canned tomatoes, broken up or fresh tomatoes

1/4 tsp. salt

1/4 tsp. crushed red pepper flakes

1/2 cup basil, chopped

1-1/2 pound raw eggplant, cut into 24 (1/4-inch) slices

16 oz. polenta, from a refrigerated tube, cut into 12 (1/2-inch) slice

1. Heat the oil in a large skillet, then add the garlic. Saute until golden, about 1 minute. Add the tomatoes, salt, red pepper flakes, and basil; bring to a boil. Simmer, uncovered, until the sauce thickens slightly, about 15 minutes.

2. Spray the broiler rack with nonstick spray; preheat the broiler. Place the eggplant on the broiler rack and broil 4 inches from the heat until lightly browned, about 3 minutes on each side. Let cool. Preheat the oven to 375 degrees.

3. Spoon about 1 cup sauce on the bottom of a nonstick 9 x 13-inch baking pan. Place 12 of the eggplant slices in the pan, then top each with a polenta slice, a tablespoon of ricotta cheese, and the remaining eggplant. Spoon the remaining sauce over all.

4. Bake, covered loosely with foil, until heated through and the sauce is bubbly, about 25 minutes. Top each stack with mozzarella cheese. Bake, uncovered, until the cheese melts, about 10 minutes.

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