I was lamenting to my friend Carrie over lunch the other day that I didn't know what to do with all the eggplant I have accumulated. I kept thinking about making the old standard Eggplant Parmesan but I wasn't getting inspired to do so. Eggplant just isn't my favorite vegetable. Carrie perked right up when I told her my problem. This is one of her favorite recipes, and she was happy to share it:

Eggplant Polenta Casserole

1 cup dry polenta
3 cups water
salt to taste
3/4 cup smoked gouda or similar cheese
2 large eggplants, cut into 1 inch squares
olive oil
Italian spices
3/4 cup red onion
3-4 cloves garlic
red wine
2 14-oz cans diced tomatoes, or fresh
salt
pepper
3/4 cup mozzarella cheese

Whisk polenta and salt to taste into boiling water. Use a thick bottom pot and cook for 15 minutes, lowering heat to simmer. Add 3/4 to 1 cup of smoked cheese, shredded. Pour polenta onto wax paper and let it cool. Cut into squares.

Peel and cut 2 large eggplants into 1 inch square chunks. Toss in a plastic bag with olive oil, italian spices, salt and pepper. Lay out on a foil lined cookie sheet and roast until tender, about 30 minutes. Turn over halfway. While eggplant is roasting, prepare the sauce.

For the sauce, saute onion and garlic in olive oil until onions are clear. Add italian spices to taste, salt and pepper, a splash of red wine, and two 14 oz. cans of diced tomatoes (or equivalent fresh). Simmer.

Layer sauce, polenta, eggplant and mozzarella cheese and repeat until you are out of ingredients in a casserole dish. Bake for 45 minutes at 350 degrees.