Eggplant Parmesan Polenta Stacks are the perfect starter for any Italian meal. Breaded eggplant and crispy polenta are alternately stacked on a bed of tomato sauce, then drizzled with a pistachio cream sauce and fresh Parmesan.

Eggplant Parmesan Polenta Stacks

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Eggplant parmesan is one of my all-time favorite Italia dishes. What’s not to love?

The inspiration for this recipe was quite simple – I had a tube of cooked polenta that I had NO idea what to do with. I’m more of a creamy, stovetop polenta kind of gal. I was already planning to make eggplant parmesan for dinner that night and decided to incorporate some pan fried polenta into the meal. I quickly realized that the eggplant slices were almost identical to the sliced polenta, so stacking them just seemed to make sense.

I decided to make a pistachio cream sauce to help balance the acidity of the dish and mesh with the creaminess of the polenta. Every component of this dish works perfectly together, and I love being able to see all the layers of this slightly leaning vegetable tower.

Ingredients for Eggplant Parmesan Polenta Stacks

Eggplant Parmesan Polenta Stacks

I spent a semester studying architecture abroad in Florence, Italy and learned so much about the simplicity of ingredients in Italian cooking. This recipe uses the simplest of Italian ingredients to create a beautifully composed bite that not only looks amazing but tastes amazing!

  • small eggplants
  • large eggs
  • panko
  • dried oregano 
  • salt and pepper to taste 
  • extra virgin olive oil
  • tube of polenta
  • tomato sauce
  • Parmesan cheese
  • fresh basil

Pistachio Cream Sauce

  • shallot
  • large garlic clove
  • pistachios
  • dry white wine
  • heavy cream 
  • salt and pepper to taste

Here’s what else you’ll need:

  • 2 baking sheets
  • 2 small mixing bowls
  • whisk
  • cutting board and knife
  • small saucepan
  • stirring spoon
  • medium skillet
  • coffee grinder (this is not a necessity, you can use a food processor instead or use a knife to chop the nuts super fine)
  • measuring cups and spoons

How to Make Eggplant Parmesan Polenta Stacks

Eggplant Parmesan Polenta Stacks

This is my go-to recipe when my fiancé and I have guests over for an Italian meal. It sets the tone for the meal and adds that wow factor with the stacked affect. I love that there is nothing hidden in this recipe, you can see all of the components easily which makes it even more drool-worthy! Here’s a breakdown of the steps:

  1. Sweat the eggplant
  2. Make the panko mixture
  3. Coat the eggplant
  4. Roast the eggplant
  5. Cook the polenta
  6. Warm the eggplant and polenta

Pistachio Cream Sauce

  1. Make the sauce
  2. Finish the sauce
  3. Assemble the stacks
Eggplant Parmesan Polenta Stacks

More Italian Recipes

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Eggplant Parmesan Polenta Stacks

Please let me know how your Eggplant Parmesan Polenta Stacks turn out in the comments below. I can’t wait to hear from you!

Make sure to checkout the Spotify playlists I’ve paired with this recipe below!

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Eggplant Parmesan Polenta Stacks

Eggplant Parmesan Polenta Stacks


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  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Description

Eggplant Parmesan Polenta Stacks are the perfect starter for any Italian meal. Breaded eggplant and crispy polenta are alternately stacked on a bed of tomato sauce, then drizzled with a pistachio cream sauce and fresh Parmesan.


Ingredients

Units Scale
  • 2 small eggplants, sliced into 1/2” thick rounds
  • 2 large eggs
  • 2 cups panko
  • 1 tsp dried oregano
  • salt + black pepper to taste
  • 1 tbsp olive oil
  • 1 (18oz) tube polenta
  • 1 cup tomato sauce (I recommend Raos)
  • 1/2 cup grated Parmesan cheese
  • 1 handful fresh basil, roughly chopped

Pistachio Cream Sauce

  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup pistachios, finely ground or chopped super fine
  • 2 tbsp dry white wine
  • 1/2 cup heavy cream
  • salt + black pepper to taste

Instructions

  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!
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Category: Appetizer
  • Method: Stovetop + oven
  • Cuisine: Italian

Nutrition

  • Calories: 934
  • Sugar: 18g
  • Sodium: 653mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 149g
  • Fiber: 16g
  • Protein: 28g
  • Cholesterol: 146mg

Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps

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