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Eggplant Polenta Stack Recipe

Eggplant Polenta Stack Recipe

4 servings



8 slices eggplant

1 egg, lightly beaten

1/2 cup seasoned dry bread crumbs

8 slices tomato

Salt and pepper, to taste

1 package prepared Italian-herb polenta, cut into 8 slices

2-4 ounces reduced-fat feta, crumbled


Dip eggplant slices in egg and coat with combined bread crumbs and Parmesan cheese. Cook in lightly greased large skillet until browned, 6 to 8 minutes on each side. Arrange eggplant in baking pan, top with tomato slices and sprinkle lightly with salt and pepper. Top tomato slices with polenta and sprinkle with feta cheese. Bake at 500 degrees, loosely covered, until polenta is warm and cheese softened, about 5 minutes.

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