Most people think eggplant parmesan is a labor-intensive, multistep dish. These quick stacks of roasted eggplant slices and purchased cooked polenta dispel the image; our twist on the classic dish includes tomato sauce and mozzarella for a full helping of savory Italian flavor, but we've cut the long preparation time and the heavy dose of oil and cheese. With a salad and a simple dessert, this is a weeknight menu con brio.
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Eggplant Parmesan Stacks
Escarole Salad with Olives
Chianti or Iced Tea
Biscotti and Strawberries to dip into Vin Santo or Tawny Port
