1 eggplant sliced 3-4mm slices
Polenta sliced 1/2 inch thick
Basil leaves torn
Ciligene mozzarella balls halved
2 minced cloves garlic
Salt and pepper
Olive oil
romanesco sauce
Arrange the polenta and eggplant in the dish in layers (8x8). Sprinkle with olive oil, basil leaves.
Drizzle romanesco sauce around the top and filling spaces. Sprinkle garlic and mozzarella balls evenly, salt and pepper, and a nice drizzle of olive oil.
Bake at 400 for 25 minutes until cheese is brown and bubbly.
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