Skip the high calory traditional eggplant parmesan for this healthier and just as delicious alternative with layers of polenta as the bottom with tender eggplants slices on top.
Thinly slice the eggplant with a mandoline or a sharp knife.
Place a layer of slices at the bottom of a large bowl or baking tray and sprinkle some salt. Set aside for 15 minutes.
Pat dry or place in a large colander to drain.
In a frying pan on medium heat, quickly sear the slices with a little oil or water to precook them. Set aside when done.
Prepare the polenta (if not using store-bought polenta)
Heat up 3 cups of vegetable broth and add 1 cup of coarse or fine cornmeal.
Using a long wooden spoon (beware of hot bubbling polenta!) stir the polenta over medium heat for the first 5 minutes, then simmer for another 10 minutes, making sure to stir so that the bottom doesn't stick to the pan.
Taste and season if needed.
Immediately pour the hot polenta in a bread pan. Smoothe the top and let it cool down.
When the polenta is cooled and harden and you can slice it.
Assemble the gratin
Place a layer of tomato sauce at the bottom of the baking dish.
Sdd slices of polenta making sure to cover the entire bottom of the dish.
Next, place the eggplant slices and sprinkle some vegan cheese.
Add more tomato sauce, another layer of eggplants. Repeat one more time.
Prepare the topping
Place a cup of panko breadcrumbs, a pinch of salt pepper in a medium bowl, and drizzle some olive oil.
Quickly mix and sprinkle on top of the gratin. Smoothe the to.p
Bake at 400 F covered with foil for 20 minutes, then remove the foil and bake another 10 minutes.
Allow to cool down a little before serving.
Notes
This gratin goes great with a green salad. It is filling yet light making it the perfect lunch option!