My kids love this dish... they call it lasagna, but who cares when they eat it all and ask for more!
1 eggplant (about 1 pound), peeled
1 jar spaghetti sauce
2 cups shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
1/2 tube polenta or 1 cup prepared polenta
Heat oven to 450°. Cut eggplant either lengthwise or into rounds. If you double the recipe and use a 9x13 pan, lengthwise works better - for the small pan, I like the rounds. Coat eggplant slices with cooking spray on both sides. Place on a baking sheet and bake 20 minutes until tender. Reduce oven to 375°. Spread a small amount of spaghetti sauce in the bottom of a 9x9 baking dish. Place one layer of eggplant slices and spread with 1 cup spaghetti sauce; sprinkle with 2/3 cup mozzarella and 1 tablespoon Parmesan. Repeat once. Top with polenta slices, remaining sauce and both cheeses. Bake, uncovered, 20 minutes until bubbly and cheese melts.