Polenta Puttanesca in a Silken Tofu Sauce

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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.

* Per serving · 4 servings · Values may vary.