2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms use button or cremini
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
16 ounces log precooked polenta sliced into 1/4-inch rounds
Steps:
Preheat oven to 400F degrees with rack in upper third
In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
Remove sauce from heat
Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
Transfer to a plate
Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
Repeat with sauce and another layer of eggplant
Finish by dotting with remaining tomato sauce
Cover with foil; bake until bubbling and juicy about 30 minutes
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
