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Serves 4

What you need:

  • 2 Tbsp plus 2 tsp olive oil
  • 1 small eggplant (8 oz), halved, sliced (3 cups)
  • 4 cup chopped onion
  • 2 small zucchini (8 oz), sliced (2cups)
  • 4 cup sliced sun-dried tomatoes
  • 4 tsp each salt and pepper
  • tube (16 to 18 oz) ready-to-heat polenta, cut into 8 slices
  • 1 large plum tomato cut into 8 slices
  • 1 Mozzarella sliced into rounds (4-6)
  • 1 cup D’Aprile marinara sauce, heated in microwave
  • Garnish: chopped fresh basil.

What to do:

  1. Heat 1 Tbsp of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.
  2. Add 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender.
  3. Remove to bowl; wipe or rinse skillet.
  4. Heat remaining oil in skillet. Add Polenta; cook 2 minutes over medium-high heat until bottoms are golden.
  5. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet).
  6. Top each with 1 slice of tomato and cheese.
  7. Place skillet over low heat; cover and cook 2-4 minutes or until cheese melts. Serve with basil, if desired, and/or serve with sauce. Enjoy!

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