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  #1  
Old 02-21-2009, 12:03 PM
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Default Eggplant Polenta Lasagna

1 tube of polenta
4-6 japanese eggplants or 1 large regular eggplant
1 large onion
1 jar marinara
1 pacakge Morningstar Veggie Crumbles

Peel and cube the eggplant into 1" cubes. Sautee until soft-cooked (or you can bake on a greased cookie sheet at 450 degrees for about 20-30 minutes).

Dice and sautee the onion until caramelized. Add the veggie crumbles and cook until heated through.

Slice the polenta into 1/4" slices.

to assemble:
In a greased 9x12" pan...place one layer of polenta slices, onion and veggie crumbles, eggplant, then top off with marinara. Repeat until all ingredients are gone.

Bake for about 30-45 mintues.
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Old 02-21-2009, 12:29 PM
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Default Re: Eggplant Polenta Lasagna

I'm not an egg plant fan, but probably because I have never had it done right. But this does sound interesting!
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Old 02-21-2009, 12:38 PM
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Default Re: Eggplant Polenta Lasagna

Quote:
Originally Posted by sattie View Post
I'm not an egg plant fan, but probably because I have never had it done right. But this does sound interesting!
biggest thing with eggplant is i salt it down and let the salt draw the moisture out. i find it takes out some of the bitterness as well
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Old 02-21-2009, 01:07 PM
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Default Re: Eggplant Polenta Lasagna

I think my parents terrorized me with eggplant sticks... those frozen breaded nasty things? I could not stand them and I think that is where my dislike for it started to grow.

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