Caputo’s Polenta With Eggplant and Fontina

1 large eggplant, sliced 1/2 inch thick. Salted and drained for 1/2 hour, then patted dry.
1 cup olive oil
4 large tomatoes, sliced 1/3 inch thick
4 cloves garlic chopped
1/2 tablespoon whole Italian seasoning
1/2 tablespoon Cavendars Seasoning
1 cup grated parmesan cheese
1 package instant polenta
1 cup tomato sauce
12 ounces Fontina cheese, cut into long sticks

Preheat oven to 350 degrees. Cook polenta as instructed on package. While
polenta is cooking, heat 3 tablespoons of olive oil in heavy skillet. Add
eggplant and brown on each side adding more oil if necessary, remove from
skillet and set aside to drain on paper towels. In the same skillet add garlic
and saute’ until it give off its aroma. Add the tomatoes and seasoning stirring
gently for approximatley five minutes.

Pour 1/2 of the cooked polenta into a baking dish, layer eggplant slices and
tomato mixture. Sprinkle parmesan cheese over and cover with remaining
polenta. Brush top with olive oil and tomato sauce. Place Fontina cheese in a
lattice pattern on top of everthing, place in hot oven until cheese melts and
begins to brown.

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