Press the mixture into the top, bottom and sides of the slice. In a bowl, whisk eggs. You can serve them right away if you want to stick to this being a vegan dish. I get chills just thinking about it. Drizzle with olive oil … If you don't want this to be vegan, add fresh mozzarella to the top and pop the eggplant back in the oven for 5-7 minutes until the cheese melts. Parm and Polenta Cake Make Everything Better Michael Symon is determined to make his friend Olivia love eggplant Parmesan, and the only way to do it is to reinvent it the Symon way. Dip eggplant slices into whisked eggs and then into polenta mixture. Enjoy! Stir in the butter and allow the polenta to simmer and thicken for 30 minutes. Wash the outside of the eggplant and slice into 1/2-inch thick slices. Taste and season with salt and pepper as needed. Nick, if you’re reading this, don’t get any ideas. I like to refrigerate the leftover polenta and enjoy it the next day with over easy eggs for breakfast. Super crisp polenta crusted eggplant. Creamy polenta paired with meaty eggplant topped with a spicy tomato gravy and mozzarella – it’s good stuff! In a bowl, whisk eggs. In a wide shallow dish, combine polenta, parmesan, dried oregano, basil and sea salt. It is one of my biggest fears in life to wake up and look out my window and see a clown just standing there looking back at me. Finally dip the eggplant in the panko mixture, coating both sides, and pressing lightly with your fingers to evenly coat the eggplant slices. Place in the oven to bake until golden brown and cooked through, about 18-22 minutes. After 30 minutes, top with little teaspoonful dollops of marinara sauce. Preheat the oven to 275 degrees F. Line a large baking sheet with a wire rack. I can do a scary movie or book every now and then. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Taste and season with salt and pepper as needed. While the eggplant bakes, place diced tomatoes and butter in a small saucepan. Reheat chilled polenta by adding a bit more water or milk and reheating in a small saucepan or in the microwave. Drizzle lightly with olive oil. To make the eggplant place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place a baking rack over a half-sheet baking tray and set aside. Cook Time 30 minutes. Bake for 20 minutes or until the polenta and eggplant appear crispy and golden. Nope! Use paper towels or a tea towel to press down on each slice to remove all the excess moisture. I am about to make like Joey from Friends and put this book in the freezer because it’s mere existence is freaking me out. He checked out the book, It, by Stephen King from the library and then brought it into the house! Coat each slice with the parmesan and oat flour mixture. Total Time 50 minutes. Polenta Crusted Eggplant Parmesan. In a wide shallow dish, combine polenta, parmesan, dried oregano, basil and sea salt. Polenta and eggplant parmesan is cold weather comfort food at it’s finest. For weeks after I have seen a scary movie, I will be looking behind me, wondering what that noise was, sprinting up the stairs after I shut all the lights off for the night. First dip an eggplant slice into the flour mixture, lightly coating both sides. Servings 12 Slices. Top with crisp eggplant slices and warm tomato sauce. Dip the eggplant into the almond milk and then into the flour polenta mixture. Once the polenta has thickened, add fresh cracked black pepper, remove from heat, cover, and allow to rest while you make the eggplant. I’m sending you my love this we, You know what time it is. This movie/book still gives me the heebie jeebies. When making breaded foods, I like to use pie plates for the breading ingredients. Add the thin slices of eggplant to the wire rack. Keep it vegan and just top with marinara or add cheese and make it a true eggplant parm. Next dip into the beaten egg, lightly coating on both sides. Add the flour and polenta along with all the dry seasoning to one pie plate and mix to combine. When ready to serve, remove the lid and whisk the polenta well before spooning into bowls. Add the almond milk to the other pie plate. Place the polenta slices on one baking sheet and the eggplant slices on the other baking sheet. Any leftover eggplant can be layered in a small baking dish with gravy* and mozzarella. Add the salt and slowly whisk in the polenta. In one bowl whisk together flour with two big pinches of salt and pepper.