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Ingredients
Eggplant-Polenta Towers with Tomato Sauce
Cut eggplant into thick slices, place in a dish, season generously with salt and allow to sit until all the water is released, about 30 minutes.
Rinse the eggplant and pat dry with a paper towel. Heat 2 tablespoons of the olive oil in a skillet. Sear the eggplant until golden.
Cut the polenta into thick slices. If necessary, use a glass to trim into uniform circles. Heat the remaining olive oil in a skillet. Sear the polenta rounds until golden on both sides.
Grease a baking dish with 1 tablespoon of the olive oil. Slice the mozzarella. Rinse 1 tomato and slice. Alternately stack the eggplant, polenta and mozzarella into towers and place in the baking dish. Top each tower with a tomato slice. Top each with the remaining mozzarella and season with pepper to taste. Bake in a 175°C (approximately 350°F) oven for 10 minutes.
For the tomato sauce: Blanch the remaining tomatoes and rinse with cold water. Remove core and peel the tomatoes. Place in a pot and simmer until saucy. Season with salt and pepper to taste.
For serving: Divide the towers between plates. Spread the tomato sauce around the towers. Drizzle with olive oil and garnish with basil.
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |