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1
Turn a gas burner on high and use tongs to place the eggplant directly on the burner.
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2
Char the eggplant, turning it once every minute or so, until it is evenly charred, black, and tender, about 6 minutes.
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3
Remove from the flame and let cool in a strainer or colander set over a bowl.
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4
If you dont have a gas stove, poke holes in the eggplant with a fork and cook on a greased baking sheet in a 400F oven until soft, 30 to 40 minutes.
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5
Let cool.
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6
Pull off the charred skin and slice off the stem and discard.
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7
Coarsely chop the eggplant flesh and set aside.
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8
Lightly grease a 9-inch round pie dish or a 9 by 13-inch baking sheet with oil.
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9
Combine 2 1/2 cups water in a pot with 2 teaspoons salt and bring to a boil.
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10
Sprinkle in the polenta and immediately whisk to break up any clumps.
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11
Decrease the heat to low and cook for 2 minutes, stirring constantly with a wooden spoon to prevent sticking.
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12
Turn off the heat and scrape the hot polenta into the pie dish.
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13
Use a wet spatula to smooth the top and set aside.
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14
Preheat the oven to 450F.
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15
Heat a saute pan over medium heat and add the 2 tablespoons oil.
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16
Add the tomatoes and cook for 1 minute.
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17
Add the garlic and eggplant and saute for 3 minutes, breaking up the eggplant into small pieces with a wooden spoon.
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18
Season to taste with salt.
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19
Add the stock and bring to a boil.
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20
Decrease the heat and simmer, uncovered, until the liquid has mostly evaporated, about 10 minutes.
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21
Stir in the thyme, then stir in the spinach and basil until just wilted.
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22
Pour the eggplant mixture over the pan of polenta and smooth the top with a spatula.
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23
Spread the cheese evenly over the eggplant and roast in the oven until the cheese is melted and golden, about 12 minutes.
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24
Slice and serve.
