Grilled Eggplant Polenta
Nutrition
Calories: 317 kcalCarbohydrates: 57 gProtein: 23 gFat: 17 gSaturated Fat: 12 gCholesterol: 41 mgSodium: 2971 mgFiber: 12 gSugar: 21 gVitamin A: 29.2 IUCalcium: 203 mgIron: 16 mg
Ingredients
- 1 whole large eggplant peeled and cut crosswise into 1/2-inch slices
- 2 tbsp sea salt for draining eggplant
- 2 tbsp olive oil
- 1/4 cup vermouth or dry white wine
- 1 whole large sweet yellow onion sliced
- 2 whole garlic cloves crushed
- 4 whole ripe tomatoes skinned and chopped
- 2 tbsp minced fresh basil or 2 tsp dried basil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 5 cups water
- 2 cups yellow cornmeal
- 1 cup undiluted evaporated skim milk
- 2 cups shredded part-skim mozzarella cheese 8 ounces
- 1 cup low-fat cottage cheese
- 1 whole egg beaten or 1/4-cup egg substitute
Instructions
- Place the eggplant in a colander and sprinkle with 2 tablespoons salt. Set aside to drain for 30 minutes. Rinse well, drain, and pat dry with paper towels.
- Lightly brush each slice with olive oil then grill over a medium-low flame. Turn once and baste with oil until golden brown. If using a broiler, cook the eggplant 12 inches from the heat source. Turn the slices once and baste often until they are brown. Remove and set aside.
- In a large skillet, warm the vermouth over low heat. Add the onion and garlic, and sauté, stirring occasionally, until soft (about 5 minutes). Add the tomatoes, basil, salt, and pepper. Continue cooking until the mixture has thickened (about 10 minutes).
- In a large pot, bring the water to a boil. Using a long-handled wooden spoon, slowly add 1 cup of the cornmeal, a little at a time, while stirring constantly. Reduce the heat to low and add the remaining cornmeal in a thin stream while stirring. Turn off the heat, stir the milk into the cornmeal, and set aside.
- In a small bowl, combine the mozzarella cheese, cottage cheese, and egg. Set aside.
- Preheat the oven to 350°F.
- Lightly coat a 9 x 13-inch baking dish with vegetable oil. Spread half of the cornmeal mixture on the bottom. Top with the grilled eggplant slices, then sprinkle with 1-1/3 cups of the mozzarella mixture. Top with the tomato mixture and the remaining cornmeal. Using a spatula, spread the remaining mozzarella evenly on top.
- Place in the middle of the oven and bake the polenta until it is golden brown (45 to 50 minutes). Wait 10 minutes before spooning the polenta into individual plates.