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1
Puree tomatoes in blender.
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2
Strain into heavy small saucepan.
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3
Bring to boil.
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4
Reduce heat to medium; simmer tomatoes until reduced to 3/4 cup, about 10 minutes.
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5
Add 2 tablespoons oil and simmer 5 minutes to blend flavors.
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6
Season with salt and pepper.
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7
Remove from heat.
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8
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan.
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9
Bring to boil.
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10
Gradually whisk in cornmeal.
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11
Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes.
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12
Remove from heat.
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13
Add Parmesan and butter and stir until melted.
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14
Mix in cayenne pepper.
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15
Spread polenta in 9-inch-square pan.
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16
Refrigerate until cold, about 1 hour.
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17
(Sauce and polenta can be prepared 1 day ahead.
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18
Cover separately and refrigerate.)
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19
Sprinkle eggplant slices with salt.
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20
Let stand 30 minutes.
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21
Pat dry.
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22
Prepare barbecue (medium-high heat) or preheat broiler.
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23
Brush eggplant and zucchini with oil.
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24
Season with salt and pepper.
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25
Grill or broil until tender, about 2 minutes per side.
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26
Preheat oven to 375F.
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27
Lightly oil large baking sheet.
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28
Using eggplant as template, cut polenta into 4 rounds.
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29
Place rounds on prepared baking sheet.
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30
Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
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31
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes.
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32
Transfer to plates.
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33
Rewarm sauce.
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34
Spoon around eggplant stacks.
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35
Sprinkle with chopped basil and serve.
