Polenta and eggplant parmesan is cold weather comfort food at it’s finest. Creamy polenta paired with meaty eggplant topped with a spicy tomato gravy and mozzarella – it’s good stuff!
Any leftover eggplant can be layered in a small baking dish with gravy* and mozzarella. Leftover polenta can be reheated and topped with a fried egg for breakfast, or drizzled with maple syrup.
(* In South Philly tomato sauce = gravy!)
- 1 – 28oz. can of crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes
- pinch granulated sugar
- salt and pepper
- splash of olive oil
- 1 garlic clove, whole
- 1/2 cup sliced mushrooms
- Combine all ingredients into a saucepan and cook on medium-low, stirring occasionally for 45 minutes. You could use a crockpot for this step – turn on high for one hour. When finished cooking, fish out the garlic clove and discard.
- 1 large eggplant, peeled and sliced 1/4″ thick
- 3 large eggs, beaten
- 2 cups seasoned breadcrumbs
- oil for pan
- 3/4 cup shredded mozzarella cheese
- Preheat oven to 350º, oil a large baking sheet.
- Dip an eggplant slice in beaten eggs, shake off the excess and dredge in breadcrumbs. Place on prepared pan. Repeat with the rest of the eggplant, and bake. Check in 20 minutes to see if the bottom is golden brown. Flip and bake for an additional 15 minutes.
- 4 cups water
- 3/4 cup yellow or white cornmeal
- 2 teaspoons kosher salt
- 3 tablespoons butter
- 1/8 teaspoon pepper
- Combine water, cornmeal, and kosher salt in a large bowl, cook on high in a microwave oven, uncovered for 6 minutes. Whisk, cover loosely with plastic wrap, and cook for 6 to 8 minutes more. Remove from oven, stir in butter and pepper. Let sit for three minutes.
- Divide the polenta among 4 bowls. Top with slices of eggplant, ladle with gravy and top with mozzarella.