Polenta and Eggplant Loaf

modified from the vegetarian times

1 large eggplant (sliced into 1/2 in. rounds) 1 18 oz. tube precooked basil and garlic flavored polenta

2-3 tbs sun dried tomato pesto (which I made myself from sunddried tomatoes, fresh basil 2 tsp of olive oil, soy parm cheese, and some water)

1/3 cup fresh basil, thinly sliced

2 tbs olive tapenade (which I made myself by grinding up garlic and kalamata olives)


Preheat oven to 350. Coat 9×5 in loaf pan (I used a round casserole) with cooking spray. Placeeggplant rounds on pan and coat with more spray. Season with salt and pepper. Bake 15 minutes. Turn over and coat with more spray and bake 15 minutes or until golden. Set aside cut polenta into 1/2 in. slices. Layer 1/3 into pan so they overlap with 1/2 of eggplant rounds. Sprinkle 1/2 of basil over eggplant. Repeat layers of polenta, pesto, and eggplant. Spread olive and tapenade over eggplant. Top with remaining basil and polenta. Press down gently.

Bake 35 mins. Slice and serve or wait 25 minutes to demold.

Next time I might add a fat free ricotta cheese layer to freshen it up. The eggplant tastes really great though


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