Baked Polenta with Eggplant


1.5 to 2 lbs. fresh vine-ripened whole tomatoes, roughly chopped
1 tablespoon olive oil
1 bay leaf
2 basil leaves
2 bunches parsley
1/2 yellow onion, finely chopped
1 clove garlic, minced
Salt, pepper and sugar to taste
1-1/2 cups coarse corn meal
1 large eggplant, sliced1/2 inch lengthwise and grilled
Vegetarian cheese substitute
Fresh herbs: oregano, marjoram,basil chopped for garnish


  1. Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion and garlic. Cook for 30 minutes till tender. Blend together.
  2. Return to saucepan and add vegan sugar to balance acidity. Season with salt and pepper.
  3. Bring 4-1/2 cups of water to a boil and add 1-1/2 teaspoons of salt. Pour into 6" x 9" baking dish. Whisk in the cornmeal in a stream so there are no lumps. Use wooden spoon and stir till smooth. Let cool.
  4. Remove from pan and slice into 1/2 inch x 3 inch long pieces.
  5. Preheat oven to 400. Rinse, dry and lightly grease your baking dish, then spread 1 cup of tomato sauce over the bottom.
  6. Arrange sliced polenta, sliced eggplant and crumbled cheese in overlapping layers. Spoon remaining tomato sauce over layers to create bands of red sauce, yellow polenta and cheese.
  7. Crumble cheese over top, if desired and bake for 25 to 30 minutes.
  8. Slice.

Serve over wilted greens such as spinach. Bueno Appetito!!

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