• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Bowl of Food: Baked Eggplant Parmesan with Creamy Polenta

January 9, 2017 by Joy the Baker 34 Comments

Jump to Recipe

Here’s a little bonus to old age that they don’t tell you about:  you start to enjoy some of the foods you once thought you hated. 

See:  eggplant.  

It is in fact delicious when cooked to crisp and tender in the oven.  My twelve year old self would roll her eyes in disbelief.  She thinks it’s a used dish sponge masquerading as food on a plate. It’s the texture we have to wrangle, and now we know what’s up

It’s dinner.  Cozy and all.  Let’s do it.   

Other foods we’ve put in bowls:  

Thai Beef with rice and fresh vegetables

Pan-Seared Salmon with roasted vegetables and farro

(Oh… if you’re not into bowls, go ahead and use whatever plate-y type thing you like. The point is… we should make very good dinners as often as we can.)

Here’s what’s in this Bowl of Food:  

•  Fresh eggplant, sliced thick, coated in panko and baked to crisp.  

•  Creamy polenta, cooked with milk to thick and creamy.

•  Fresh basil and salty parmesan, for topping / for flavor.

Pantry staples to build our cupboards for now and for the future:

Polenta  

Panko Bread Crumbs

Diced Canned Tomatoes

Recipes that also use these ingredients:  

Baked Polenta with Tomato and Basil

Avocado Fries with Creamy Cheese Dip

Creamy Smoked Gouda Brussels Sprouts

Roasted Vegetable Winter Crumble

How’s all that for inspiration?  

Now… the only downside of this recipe is that it requires three bowls and one dirty hand.  There’s no way around it.  

One bowl for seasoned flour.  One bowl for beaten egg.  One bowl for crunchy panko crumbs that we’ll season well.  

The eggplant is sliced into hearty 1/2-inch slices, first dipped in flour, then egg, then panko on both sides.  

The slices are placed on a wire rack atop a sheet pan.  

The wire rack will ensure that the eggplant slices cook evenly on both sides.  No soggy bottoms here. 

Before the slices are baked, they’re drizzled generously with olive oil.  

In the oven they’ll bake to crisp outsides and tender insides.  Baked eggplant has an earthy, buttery quality.  Really delicious inside these crunchy shells.  

Easy creamy polenta is simmered on the stove top.  

You can add milk or not.  Add water or broth.  Add butter and herbs.  Polenta is super flexible to your taste.  

My advice?  Add milk and make a big batch.  It makes for lovely leftover with poached egg and spinach. 

Creamy polenta is spooned into two bowls.  

Baked eggplant on top.  

And an easy tomato topping made with canned tomatoes (the sort with added Italian seasoning).  I gussy up a canned tomato sauce my adding a dab of butter as it warms and season with a dash more sea salt and black pepper.

Fresh basil and parmesan to top and that’s dinner!

Simple, healthful, comforting and look at us… doing it up right at dinnertime. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bowl of Food: Baked Eggplant Parmesan with Creamy Polenta

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
Pin Recipe
Print Recipe

Ingredients

Scale

For the Polenta

  • 2 cups water
  • 2 cups whole milk (you could also just use water, vegetable or chicken broth here)
  • scant 1 teaspoon salt (a bit less if you’re using a broth)
  • 1 cup polenta
  • 1 tablespoon unsalted butter
  • fresh cracked black pepper

For the Eggplant

  • 1 medium eggplant (large enough to get 6 to 8 1/2-inch slices)
  • 1 cup all-purpose flour
  • sea salt and fresh cracked black pepper
  • 2 large eggs, beaten
  • 1 1/3 cup panko bread crumbs
  • 3/4 teaspoon dried oregano
  • 1/3 cup grated parmesan cheese, plus more for topping
  • olive oil for coating
  • 1 (14-ounce) can diced tomato with Italian seasoning
  • 1 tablespoon unsalted butter
  • fresh basil for topping

Instructions

  1. To make the polenta, in a medium saucepan over medium-high heat, bring water and milk (or more water or broth) to a simmer.
  2. Add the salt and slowly whisk in the polenta. Lower the heat to medium-low and bring mixture to a simmer. Stir in the butter and allow the polenta to simmer and thicken for 30 minutes. Once the polenta has thickened, add fresh cracked black pepper, remove from heat, cover, and allow to rest while you make the eggplant.
  3. When ready to serve, remove the lid and whisk the polenta well before spooning into bowls.
  4. To make the eggplant place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place a baking rack over a half-sheet baking tray and set aside.
  5. Wash the outside of the eggplant and slice into 1/2-inch thick slices.
  6. Set out three medium bowls. In one bowl whisk together flour with two big pinches of salt and pepper. In another bowl place eggs and beat well. In the final bowl place bread crumbs, oregano, parmesan, and a few good pinches of salt and pepper.
  7. First dip an eggplant slice into the flour mixture, lightly coating both sides.
  8. Next dip into the beaten egg, lightly coating on both sides.
  9. Finally dip the eggplant in the panko mixture, coating both sides, and pressing lightly with your fingers to evenly coat the eggplant slices. Place on the wire rack. Dip all of the eggplant slices, placing on the wire rack to bake.
  10. Drizzle lightly with olive oil. Place in the oven to bake until golden brown and cooked through, about 18-22 minutes.
  11. While the eggplant bakes, place diced tomatoes and butter in a small saucepan. Heat over medium heat until warmed. Taste and season with salt and pepper as needed.
  12. To serve, in a medium serving bowl spoon warm polenta. Top with crisp eggplant slices and warm tomato sauce. Sprinkle with parmesan cheese and fresh torn basil. Enjoy!

Notes

  • This recipe makes more polenta that you’ll need for the two servings indicated. I like to refrigerate the leftover polenta and enjoy it the next day with over easy eggs for breakfast. Reheat chilled polenta by adding a bit more water or milk and reheating in a small saucepan or in the microwave. Stir until smooth and heated through

Nutrition

  • Serving Size: 2

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Dinner, Healthy, Recipes, Savory

Previous Post: «
Next Post: What To Do In New Orleans, Winter 2017 »

Reader Interactions

All Comments
I Made This
Questions
  1. Kaydence

    March 13, 2023 at 7:26 pm

    Really perfect creamy grits! I’m facing this recipe as my go-to. Thank you!

    ★★★★★

    Reply
  2. Rebecca Horrigan

    September 24, 2018 at 8:52 pm

    If you do not have a wire baking rack are there other options for this? Would a baking sheet or putting it directly onto the racks in the oven work? Thanks!

    Reply
  3. Gabrielle

    October 16, 2017 at 7:16 pm

    I made this for dinner tonight and it was yummy! I’m a new eggplant lover and am always looking for ways to make it. Thanks Joy!

    Reply
  4. Laura

    July 15, 2017 at 8:12 am

    This was delicious! Even my committed carnivore partner was happy, despite the lack of meat. Well done!

    Reply
  5. Nicole

    January 24, 2017 at 11:41 pm

    I made this tonight and it was really delicious! The eggplant was super crunchy and crisp on the outside, but nice and soft on the inside.

    Reply
    • joythebaker

      January 25, 2017 at 9:19 am

      I’m so glad you liked it!

      Reply
  6. Cecile

    January 18, 2017 at 6:10 pm

    Yummy – both the polenta and the eggplant! PINNING – fer sure. (You’ll love this – spellcheck didn’t recognize ‘polenta’, so it suggested ‘tadpole’!! ; o )

    Reply
  7. Mia

    January 15, 2017 at 2:16 pm

    We cook baked eggplant in our house on a regular basis – it’s delicious! A giant serving of pesto on top is also delicious if you don’t have the tomatoes :)

    Reply
  8. elephantinthestudy

    January 15, 2017 at 9:15 am

    We had it for dinner today and it was delicious. That you Joy.

    Reply
  9. sugar_angel

    January 13, 2017 at 2:57 am

    Pictures are amazing. Looks and taste delicious.

    Reply
  10. Nathalie

    January 11, 2017 at 1:31 pm

    This looks wonderful! I used to despise brussels sprouts because when I was younger, my parents would boil them (which just made them taste bland). However, I recently made Hummusapien’s recipe for Loaded Lentil Salad, which calls for roasting/charring the sprouts in a pan, and now I’m in love. Vegetables can be really tricky and so the preparation seems to make all the difference.

    Reply
  11. Suzanne

    January 11, 2017 at 8:45 am

    Good morning! Just ordered the “Brunch” book – when did you sneak that in there? :)

    Reply
  12. Lori

    January 11, 2017 at 7:12 am

    This looks like the perfect dinner to me. My husband won’t agree, so I’m going to make it with my mom and sister next weekend. Can’t wait! Thanks Joy :)

    Reply
  13. Victoria Sponge Pease Pudding

    January 11, 2017 at 3:47 am

    Oh god I want a bowl of this right now and its 9.46am. I’d love to make it but fear for my boyfriend’s texture issues with food and think polenta and aubergine might be a step too far!

    https://victoriaspongepeasepudding.com/

    Reply
  14. Kristy Hayter

    January 10, 2017 at 4:47 pm

    I want this in my mouth right now! Making it this weekend!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

French onion chicken in a bowl surrounded by glasses on a table
One-Pot French Onion Chicken Dinner

All the comforts of French onion soup turned into a cozy one-pot dinner.  This French Onion Chicken dinner is downright romantic and perfect for this winter weekend spent all cuddled up. You know every year I trapse in here with a version of Marry Me Chicken that is rumored to be soo good as to…

Read More

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Do you know my friend @ellenmariebennett of @hedle Do you know my friend @ellenmariebennett of @hedleyandbennett? She’s a 💎 of a friend and here’s what our quick visit last week looked like! Lots of cheese and chats, with help from Mr. Nico and Olive Oyl the chicken. 💙#apronsquad #cheeseboard #losangeles
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up