Polenta Crusted Eggplant with Tomato Salsa and Jerusalem Artichoke Chips

Ingredients

• 1 large eggplant, sliced 1cm thick
• 1/2 cup polenta
• 2 medium tomatoes, diced
• 1/2 red onion, diced
• 1 clove garlic, crushed
• 1 large handful parsley, finely chopped
• 6 Jerusalem artichokes