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1
Bring the water for the polenta to a boil in a large pot. Add the cornmeal and whisk, constantly, on low heat until the mixture begins to thicken, about 5 minutes. Replace the whisk with a wooden spoon and continue to cook until the spoon can stand upright in the pot - about 20 minutes. Remove from heat and add butter and seasonings. Spread the mixture into a greased casserole dish and allow to set for at least an hour - placing the dish in the fridge will speed up the setting time. The polenta can be made up to a day ahead and stored, tightly wrapped, in the fridge.
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2
Meanwhile, begin preparing the eggplant. Make a marinade of the oil, sherry, vinegar and garlic and bathe the eggplant slices in it for at least 1 hour, turning occasionally. The eggplant slices can also be left in the fridge to marinate overnight.
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3
Preheat the oven to 375 Farenheit. Cut the polenta into large squares about the size of the eggplant slices and brush them with oil. Place the polenta on a baking sheet and sprinkle with salt and pepper.
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4
Drain the eggplant slices, dip them in the egg and then in crouton crumbs to coat both sides. Lay the slices in a single layer in a casserole dish Bake both the polenta and the eggplant for 15-20 minutes, turning occasionally, until the eggplant is tender when pierced with a fork and the polenta is brown and crispy at the edges.
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5
While the eggplant and polenta are baking, divide the ricotta into three small bowls. Flavor one portion with pesto, one with sundried tomatoes, and one with the pine nuts, adding salt and pepper to taste.
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6
To assemble the towers, place a piece of grilled polenta on a serving plate, top with half of the tomato-ricotta mixture, a slice of eggplant, then half the pesto-ricotta mixture, another slice of eggplant, half the pine nut ricotta, and then top off the tower with another piece of polenta. Dust with chopped basil and serve with a green salad.
