Baked Eggplant Parmesan, Vegetable Ratatouille, Polenta Crust, Mozzarella (for 1)

Eggplant Parmesan gets a make-over with Jay’s baked version, layered with a hearty Vegetable Ratatouille (made with roasted eggplant, zucchini, mushrooms, and bell peppers all simmered with onion, carrots, garlic, stewed tomatoes) and served over a Polenta Crust (slow-cooked cornmeal, milk, Parmesan, Jack cheese). This glorious vegetarian meal is topped with mozzarella cheese and parsley. #NotFried#NewClassic

For Jay’s Eggplant Parm, eggplant slices are coated with egg wash, dredged in Panko breadcrumbs, flour, Parmesan, oregano, and basil,  and baked. The breaded eggplants are then layered over polenta crust, vegetable ratatouille, and mozzarella, and baked again until bubbly.