You are here: Home » Recipes » Polenta with Eggplant, Tomatoes and White Beans Polenta with Eggplant, Tomatoes and White Beans Recipe by Jean Kressy Yield 6 servings Meatless Monday Perfection—a bed of cheesy polenta soaks up the soupy goodness of veggie and white bean stew. High Cotton Food Styling and Photography PrintEmail Ingredients Eggplant filling:1 tablespoon olive oil1 (1 pound) eggplant, peeled and cut into about 1/2-inch cubes1 cup vertically sliced onion1 (14.5-ounce) can diced, peeled tomatoes or 1 3/4 cups diced, peeled tomatoes1 cup rinsed, drained canned Great Northern beans1/4 cup chopped fresh basil1/2 teaspoon coarse salt1/4 teaspoon freshly ground black pepperPolenta:2 cups 2 percent reduced-fat milk1 1/2 cups water1 cup yellow cornmeal1/4 cup grated Parmigiano Reggiano cheese1 tablespoon unsalted butter1/2 teaspoon coarse salt1 cup (4-ounces) shredded part-skim mozzarella cheese Instructions To prepare eggplant filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and eggplant; cook, stirring occasionally, until eggplant is lightly browned, about 7 minutes. Remove from heat; add tomatoes, beans, basil, salt and pepper and stir to combine. Preheat oven to 400F. Grease a 2-quart baking dish. To prepare polenta, combine milk and water in a large saucepan. Whisk in cornmeal. Cook over medium-high heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in cheese, butter and salt. Spread half the polenta (it will be a thin layer) in baking dish; top with eggplant mixture and remaining polenta. Sprinkle with mozzarella. Bake 25 minutes or until flecked with brown and bubbly. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.