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Eggplant-Polenta Stacks With Tomato Sauce

Nutrition per serving    (USDA % daily values)
CAL
456
FAT
89%
CHOL
26%
SOD
86%

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Ingredients for 4 servings

1 14 1/2-ounce can chopped seeded peeled tomatoes with juices

2 tablespoons olive oil

4 cups water

1 teaspoon salt

1 cup cornmeal

1 cup (packed) freshly grated parmesan cheese (about 3 ounces)

1/4 cup (1/2 stick) butter

Pinch of cayenne pepper

1/2 large eggplant, cut crosswise into four 1/2-inch-thick slices

coarse salt

1 large zucchini, cut diagonally into 1/4-inch-thick slices

Additional olive oil

4 large fresh basil leaves

4 1/4-inch-thick slices mozzarella cheese

3 tablespoons chopped fresh basil

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