1. Sweat the eggplant: Preheat oven to 425°F. Line 2 baking sheets with parchment paper, then place the eggplant rounds in a single layer on each baking sheet. Generously salt the eggplant slices on one side, then let sit for 15 minutes (the salt helps to release excess moisture from the eggplant). Dab the tops of the eggplant slices with a paper towel to remove the released water.
2. Make the panko mixture: In a small mixing bowl, whisk the eggs until combined. In another mixing bowl combine the panko, oregano, 1 tsp salt and 1/2 tsp pepper.
3. Coat the eggplant: Working with 1 eggplant slice at a time, dip the eggplant into the egg mixture making sure both sides are well coated. Next, place the eggplant into the panko mixture, coating both sides evenly. Place the coated eggplant back onto the baking sheet and repeat for the remaining eggplant slices.
4. Roast the eggplant: Roast the eggplant slices for 15 minutes, then flip and roast for another 15 minutes until both sides are nicely browned and crisp. Remove from the oven and set aside.
5. Cook the polenta: While the eggplant is roasting, sear the polenta. Remove the tube of polenta from it’s packaging. Slice the polenta into 1/2″ thick rounds (to match the thickness of the eggplant). Heat olive oil in a large skillet over medium heat. Once hot, add a few polenta slices at a time and sear for about 5 minutes per side until nicely browned and slightly crisp. Transfer to a parchment paper lined baking sheet and set aside.
6. Warm the eggplant and polenta: Prior to making the pistachio cream sauce, Place the roasted eggplant and seared polenta slices in the oven at 200°F to keep them warm. Pour the tomato sauce into a small saucepan over low heat, stirring occasionally, to keep warm.

Pistachio Cream Sauce

1. Make the sauce: Heat olive oil in a medium skillet over medium heat. Add the shallot and cook for about 3 minutes, until slightly translucent. Add the garlic and cook until fragrant, about 1 minute. Pour the pistachios into the skillet and stir well to incorporate. Allow the pistachios to toast in the skillet for about 1 minute, then pour the wine into the skillet. The mixture should be the consistency of a thick paste. Cook down the wine for about 2 minutes until almost completely evaporated.
2. Finish the sauce: Add the heavy cream then season generously with salt and pepper to taste. Bring the sauce to a gentle boil, then reduce the heat and let simmer, stirring often until thick and creamy.
3. Assemble the stacks: On a rimmed plate, place a large spoonful of tomato sauce in the center and spread to form a circle about 6 inches in diameter. Place an eggplant slice in the center on top of the sauce, then add a polenta slice on top of that. Repeat this until you have 4 eggplant slices and 3 polenta slices. Pour a large spoonful of pistachio cream sauce over the stacks, then top with a sprinkle of Parmesan cheese and garnish with fresh basil. Enjoy!