Eggplant Parm Stacks with Zucchini over Soft Polenta | Savory
This lighter take on eggplant Parmesan still keeps the original flavors intact.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 2 (1 lb) eggplants
- 4 medium zucchini
- 4 tbsp olive oil
- 1 cup instant polenta
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 1 (24 oz) jar marinara sauce
- 1 cup shredded mozzarella cheese
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