Stacked Polenta, Eggplant, & Smoked Mozzarella

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This dish is so delicious and can be presented so beautifully that you will definitely want to add it to the list of your go-to recipes especially for entertaining. Even if you are not vegetarian, like me, you will love this dish with all the layers of flavors and textures. The smoked mozzarella is key in giving it a layer of complexity that will keep you coming back for more. Any season, any reason, this is a great meal to make.

Although tomatoes are available year-round, they are in season and at their best between June and September. So during  those months I use fresh ones. All other times, I use canned or boxed tomatoes. I like to use Pomi chopped tomatoes.

A quick note on how to read recipes. Below I have written in the instructions, “1 cup polenta, cooked…” This means measure 1 cup of dried polenta and cook it. If I had said, 1 cup cooked polenta, that would mean cook the polenta first and measure 1 cup of it.

Serves 2-4            Difficulty level: Intermediate

Ingredients

Sauce

  • 2 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • 1 ½ pounds fresh, ripe tomatoes, cut into 1” pieces. You can substitute canned tomatoes when not in season. I like to use Pomi chopped tomatoes.
  • sea salt and freshly ground black pepper to taste
  • ½ teaspoon red pepper flakes or cayenne
  • 2 tablespoons chopped parsley
  • 2 tablespoons vodka
  • ¼ cup crème fraich
  • 1/4 cup chiffonade basil for garnish

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Instructions

The sauce – Heat a medium saucepan on medium-low heat. Add the olive oil. Once heated, add the garlic and sauté until fragrant, about 20-30 seconds. Add the chopped tomatoes with the juices and turn up the heat to medium-high until it comes to a boil. Turn heat down to medium-low again and cook the tomatoes for about 20 minutes or until soft. Add the spicy pepper.

Puree the sauce either in a food processor, or with an emersion blender. Return to the pan and season with salt and black pepper. Add the vodka and bring to a boil. Cook for a few minutes until the alcohol has evaporated. Lower the heat and add the crème fraich. Stir to mix. Add the parsley and stir. Keep warm until ready to use.

Eggplant, Mozzarella, & Polenta

  • 1 globe eggplant
  • 1 tablespoon olive oil
  • 8 ounces smoked Mozzarella cheese, grated
  • sea salt and freshly ground black pepper to taste
  • 1 cup polenta, cooked and put in a dish to set (click here to watch a quick video on how to cook polenta_

Slice eggplants about ½ inch thick with skin on. Depending on the size of the eggplant you should have about 10-12 slices, but make sure to have at least 4 – one for each serving if doing single layer.

Brush both sides with the olive oil and grill on medium heat until cooked, about 2-3 minutes on each side. Season with salt and pepper. Set aside.

Assembly and Cooking

Preheat oven to 400 degrees.

Un-mold the polenta by inverting the pan on a cutting board. Cut the polenta in 4 squares. If using individual ramekins, use a knife to loosen the polenta and un-mold.

Place the squares of the polenta and slices of grilled eggplants on a cookie sheet, top with some mozzarella cheese. Heat in the oven until the cheese melts, about 5 minutes

To assemble, put some sauce on the bottom of each plate or platter. Make stacks by putting one square of polenta, topped with one piece of eggplant. Add more sauce and repeat with another layer. You can also serve it as one layer.

Finish with more sauce on top and chiffonade basil.

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Variations:

  • Serve as an appetizer by making it into smaller stacks. The picture above is a small square of polenta, a thin slice of eggplant cut in half and then folded in half.
  • Make it lighter by omitting creme fraiche or use 1/2 & 1/2. Milk will not work. It will make it too watery.
  • Don’t make it spicy by leaving out red pepper flakes.
  • Don’t puree the sauce and use it as a chunky sauce.
  • Use other vegetables like zucchini, mushrooms, or red peppers. Or a combination of vegetables.
  • make it in a baking dish and layer like lasagna
  • Use regular mozzarella instead on smoked.

Do Ahead:

  • The sauce can be made up to one week ahead and refrigerated in an airtight container. Or freeze for up to one month. When ready to use, bring to a boil, simmer on low heat for 5 minutes.
  • Polenta can be made up t0 5 days ahead and refrigerated.
  • Eggplants can be grilled and refrigerated for up to 3 days. I haven’t yet tried to freeze them. If you try it, please share your findings.

Eggplant Parmesan Crisps

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Eggplant Parmesan Crisps

My inspiration for this recipe came from a Martha Stewart original. Except hers took 5,043 steps including growing your own tomatoes and eggplants, and probably making your own compost and generating your own heat. Whatever Martha!* So I just took the fried eggplant rounds from that recipe and made it into this beautiful appetizer.

The good news: this is an appetizer that is delicious and is sure to impress your guests, especially the vegetarians in the group.

The bad news: it needs to be assembled at the last minute. See below for do ahead tips.

*Write a comment below if you remember the show Whatever Martha. It was hilarious.

Makes 20 crisps

  • 6 ounces finely grated Parmigiano Reggiano cheese
  • 1 medium Japanese eggplant, peeled and sliced in ¼ inch slices
  • Sea salt and freshly ground pepper
  • ¼ cup flour
  • 1 egg, beaten
  • 1-2 cups panko bread crumbs
  • ¼ cup olive oil
  • ½ cup Marinara sauce – use your favorite homemade or store-bought sauce
  • 6 ounces smoked mozzarella cheese, shredded
  • 2 tablespoons chopped chives for garnish

 

Place a rack in the middle of the oven and preheat to 300 degrees.

For the parmesan crisps, using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten the mounds with the back of a spoon, making sure they are at least 4″ apart. Bake for 5 to 6 minutes or until golden. Set aside. Turn up the oven to 375 degrees.

Generously season the eggplant slices with salt and pepper on both sides. Dredge the slices in the flour, tapping off excess, then dip in the beaten egg, and finally in the panko to coat on all sides.

In a medium non-stick pan, heat ½ of the oil. Working in batches, fry the eggplant until golden brown on both sides. Add more oil if necessary as you start each batch. Drain the eggplant on paper towels.

Place all the eggplant slices on a sheet pan. Add about ½ teaspoon of tomato sauce on top of each slice, and top with a small amount of mozzarella cheese. Place in oven until the cheese melts, about 3 minutes. Let cool for 3-5 minutes.

To assemble, carefully place each eggplant stack on top of a parmesan crisp and garnish with chopped chives. Serve warm or at room temperature.

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Variations:

  • Use regular mozzarella cheese if you don’t like smoked.
  • Use zucchini, or any other squash instead of eggplants.
  • How about pesto sauce instead of Marinara?
  • Feel free to add your suggestions in the comment section below.
  • For a lighter version, grill the eggplant rounds with a little olive oil instead of breading and frying them.

Do Ahead:

  • You can make the parmesan crisps and the fried eggplants 4-6 hours ahead of time. Leave at room temperature.
  • Although not ideal, you can make the eggplant stacks with the cheese and sauce, but don’t fully assemble them until ready to serve. This may make the eggplants soggy. But if you absolutely need to, go for it.

 

Questions? Ask me in the comment section below.