We love this recipe, which is adapted from Weight Watchers magazine.
1 Tablespoon olive oil
1 teaspoon chopped garlic
28 oz can Italian style diced tomatoes (we like Hunt's with basil and xx)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup basil, chopped
1 1/2 pound(s) uncooked eggplant(s), cut into 24 (1/4-inch thick) slices
16-18 oz polenta, from a refrigerated tube, cut into 12 (1/2-inch) slices
3/4 cup(s) part-skim ricotta cheese
1/2 cup(s) (shredded) part-skim mozzarella cheese
Heat the oil in a large skillet, then add the garlic. Sauté until golden, about 1 minute. Add the tomatoes, salt, and sugar; bring to a boil. Simmer, uncovered, until the sauce thickens slightly, about 15 minutes. Remove from the heat and stir in the basil.
Line a large baking tray with aluminum foil. Spray with olive oil non-stick spray. Place the eggplant on the tray and broil 4 inches from the heat until lightly browned, about 2-3 minutes on each side. There is usually enough eggplant that it takes 2 batches to cook them all. Let cool. Preheat the oven to 375°F.
Spoon about 1 cup sauce on the bottom of a nonstick 11 x 14-inch baking pan. Place 12 of the eggplant slices in the pan, then top each with a polenta slice, a tablespoon of ricotta cheese, and the remaining eggplant. Spoon the remaining sauce over all.
Bake, covered loosely with foil, until heated through and the sauce is bubbly, about 25-30 minutes. Top each stack with about 2 teaspoons mozzarella cheese. Bake, uncovered, until the cheese melts, about 10 minutes. Serve hot or at room temperature. Yields 1 polenta and eggplant stack per serving (~6 WW points each).