This recipe I took from a Whole Foods Market magazine- Its actually supposed to be "Oven Baked Polenta with Spinach and Italian Sausage"...but I had already had enough meat for a while, so this is the result :P

Ingredients:

2 18 ounce tubes of pre cooked polenta (which is corn meal thats been cooked, and its an Italian specialty- however, you can find this stuff in any supermarket nowadays)

- I used only one tube myself, but if you need to make it a full meal, throw in the other one :P

1-2 tsp extra virgin olive oil
1 jar pesto sauce
1/2 cup finely chopped yellow onion
1 tsp chopped garlic (optional, but I love garlic, so there it goes :P)
1 16 ounce container of organic baby spinach....or in this case, one eggplant, sliced thin :P
* At least 2 cups, or more to add, of Italian breadcrumbs
* At least three eggs, stirred- both ingredients should be in separate bowls, so that the eggplant gets breaded the right way :P
Shredded mozzerella
Salt and pepper to taste- though, I honestly didnt need much salt with this :3
Also, have one big jar of spaghetti sauce- it can be any kind that you like,
as long as it covers the plate inside and out :P

So what you need to do:

- Chop up the onion, and saute it with the garlic with a good bit of olive oil- in fact, there should be enough to have two parts , of which, you can separate between the layers of eggplant as I did :3

- Oil a large baking pan (I used glass, not sure how a metal pan would work, but if you use one of those, make sure its a nonstick one!) and then cut up the roll of polenta, and layer the bottom with it...

- Coat the top part of the polenta with a light layer of pesto sauce

- Top with mozzerella cheese, then sauce...then....

- Coat the sliced eggplant with the egg wash, then breadcrumbs...fry on the pan so that its nice and brown on each side...then put that on as the next layer on top of the coated polenta...

Then layer that with the leftover onion if applicable- then coat with more eggplant (I had more than enough with one large one) plus pesto, sauce, and cheese at the top...

Make sure your oven is already preheated to 375 degrees, and throw all of this in the oven to bake, uncovered (you could always have a sheet of tinfoil underneath to make sure it doesnt boil over and make a mess)

Cook for 35 minutes (I'd recommend more- the eggplant was a bit too chewy for my tastes, even if the other layers came out fine)

Serve with nice crusty garlic bread, and dig in!