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1
Rinse eggplant and trim off and discard both ends.
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2
Cut eggplant crosswise into 8 equally thick slices.
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3
Cut Polenta crosswise into 8 equal rounds.
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4
Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
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5
Arrange eggplant and polenta slices in a single layer on sheet.
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6
Lightly coat slices with more olive oil.
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7
Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
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8
Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
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9
Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
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10
Add salt and pepper to taste.
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11
Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
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12
When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
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13
Return to oven and bake until cheese is melted, about 2 minutes.
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14
On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
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15
If desired garnish with rosemary sprigs.
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16
Spoon remaining sauce around base of eggplant stacks, Serve.
