1 large eggplant, sliced 1/2 inch thick, salted and drained for 1/2 hour, then patted dry
1 cup olive oil
4 large tomatoes, sliced 1/3 inch thick
4 cloves garlic chopped
1/2 tablespoon whole italian seasoning
1/2 tablespoon cavendars seasoning
1 cup grated parmesan cheese
1 package instant polenta
1 cup tomato sauce
12 ounces fontina cheese, cut into long sticks
Preheat oven to 350 degrees.
Cook polenta as instructed on package. While polenta is cooking, heat 3 tablespoons of olive oil in heavy skillet. Add eggplant and brown on each side adding more oil if necessary, remove from skillet and set aside to drain on paper towels. In the same skillet add garlic and sauté' until it give off its aroma. Add the tomatoes and seasoning stirring gently for approximately five minutes.
Pour 1/2 of the cooked polenta into a baking dish, layer eggplant slices and tomato mixture. Sprinkle parmesan cheese over and cover with remaining polenta. Brush top with olive oil and tomato sauce. Place Fontina cheese in a lattice pattern on top of everything, place in hot oven until cheese melts and begins to brown.