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		Browse our 'Recipe Archive' Eggplant Parmesan In April try this Italian vegetarian favourite featuring polenta and baked — not fried! — eggplant, seasoned with herbs. So delicious that even people who don’t like eggplant may like this dish. 5-6 cups spring water 1 tsp. dried oregano 1 tsp. thyme 3 cups grated mozzarella 2 1/2 lbs. Eggplant Salt & pepper 2 cups cornmeal 1/2 tsp. black pepper 1 cup tomato sauce 1/2 cup Parmesan cheese Olive oil 1-2 Tbsp. dried basil Bring water to a boil in a heavy bottomed pot. Whisk in cornmeal and spices(oregano, black pepper, thyme and salt to taste). Reduce heat and simmer for 20 to 30 minutes until cornmeal is tender, stirring often. This polenta should be thin and easily spreadable; whisk in more water if needed. Remove from heat. Stir cheeses(1 cup grated mozzarella, 1/4 cup parmesan cheese), into the polenta and set aside to cool. PREHEAT OVEN TO 425 DEGREES F. Rinse eggplants and slice into 1/2 - inch-thick rounds. Place on oiled cookie sheet, lightly brush oil on tops and sprinkle with spices (1-2 Tbsp. dried basil and salt & pepper to taste). Bake for 20 minutes or until well browned. Remove from oven and REDUCE HEAT TO 325 DEGREES. Lightly oil a 9"x13" casserole pan and spread 1/3 cup tomato sauce evenly over the bottom of the dish. Place half the eggplant slices in the tomato sauce. Spoon half the polenta on top, using a rubber spatula to evenly spread mixture. Sprinkle with 1 cup of mozzarella cheese. Repeat this layering process with 1/3 cup tomato sauce and the rest of the eggplant and polenta. Top with remaining tomato sauce and mozzarella. Bake at 325 degrees for 20 minutes. Sprinkle with 1/3 cup parmesan cheese and bake 10 minutes more. Serve hot. Enjoy!