With so many ripe tomatoes from my garden I absolutely had to make some bruschetta. Unfortunately i didn't ave time to bake a baguette so I decided to use polenta, which was a GREAT idea. I also had an eggplant laying around and decided it would make a great combo!
- 4- 5 medium tomatoes
- 3 garlic cloves, diced
- 2 tbs olive oil
- 5-6 basil leaves
- 1 tube of pre-cooked polenta, sliced into disks
- 1 Japanese eggplant, peeled and cut oval and circle disks
- 4 oz of buffalo mozzarella, sliced thin ( small enough to fit on polenta disks)
Remove from the oven, top with bruschetta topping and serve immediately. YUMMM!
Notes: The eggplant skin can become quite hard during this cooking process so peeling the eggplant is the way to go. You can use regular eggplant but Japanese eggplants make smaller rounds for the polenta.