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1.
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Preheat oven to 450 F. Arrange the eggplant slices on an oiled baking dish.
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Mist the top of the eggplant with some cooking spray.
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I use olive oil cooking spray but you can also use an oil mister if you have one.
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I dont recommend adding olive oil directly to the eggplant because eggplant tends to soak up oil like a sponge.
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Just a spray is enough.
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Sprinkle with a bit of salt and pepper.
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2.
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Bake the eggplant at 450 F until tender, about 25-30 minutes.
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3.
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Remove the polenta from the package and cut into 12 round slices.
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Arrange on an oiled baking dish and add it to the oven, baking for 10-15 minutes.
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4.
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While the eggplant and polenta are baking, start on the silken tofu sauce.
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Empty the container of tofu into a blender or food processor.
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Add the basil, garlic and capers.
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Blend until smooth.
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Taste to see if you want to add salt or pepper.
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5.
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Heat up the puttanesca sauce on the stove top or in the microwave.
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Remember to cover it because tomato sauce makes a splattering mess.
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7.
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Plate it up!
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Add 1/2 cup puttanesca sauce to the bottom of each plate.
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Layer on 2 of the eggplant slices.
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Top with 3 polenta slices.
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Drizzle 1/4 of the silken tofu sauce on top.
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Finish by sprinkling a few capers over the dish.
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Yields: 4 servings Serving Size: 1/2 cup puttanesca sauce, 2 eggplant slices, 3 polenta slices, 1/4 of the tofu sauce Weight Watchers Points+: 9 Calories 319, Carbs 41g, Fat 12g, Protein 12g
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Sauce adapted from onceuponacuttingboard.com.
