Eggplant Polenta Stack

For the Veggie lovers!

Eggplant Polenta Stack

Yield: 4 servings

Ingredients

    * 8 slices (3/4 inch) eggplant (about 1 pound)
    * 2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
    * 1/2 cup Italian-seasoned dry bread crumbs
    * 1/4 cup grated Parmesan cheese
    * Olive oil cooking spray
    * 1 package (16 ounces) prepared Italian-herb polenta, cut into 8 slices
    * Salt and pepper, to taste
    * 2-4 ounces reduced-fat feta, or goat, cheese, crumbled

Directions

   1. Dip eggplant slices in egg whites and coat with combined bread crumbs and Parmesan cheese. Spray large skillet with cooking spray and heat over medium heat until hot. Cook eggplant until browned on the bottom, about 10 minutes; spray tops of slices with cooking spray and turn. Cook until eggplant is tender and browned on other side, about 10 minutes longer.
   2. Arrange eggplant in baking pan; top each slice with a slice of polenta and tomato. Sprinkle tomatoes with salt and pepper; sprinkle stack with feta cheese.
   3. Bake at 450 degrees F. until tomatoes are hot and cheese lightly browned, about 10 minutes.

Nutritional Information (Per Serving)
Calories:    222
Protein:    10.9 g
Sodium:     624 mg
Cholesterol:    9 mg
Fat:     4.5 g
Carbohydrates:     35 g
Exchanges:     1 Vegetable, 2 Bread/Starch, 1 Fat