Polenta; Chili, and Roasted eggplant sauces

Roasted Eggplant Sauce;
Ingredients;
1 eggplant, peeled and sliced
1 red bell pepper, seeded and sliced
1 garlic head, wrapped in foil (squeeze out after baking,it makes the garlic sweet)
1/2 cup olive oil (divide)
1/4 cup chopped parsley
Salt and pepper to taste
1/2 head cauliflower, cut into bite sized pieces (or, sub. sataued mushrooms and onions)
First: Cook, mix and set aside the polenta part of the dish.
http://thompsonsorganicrecipes.blogspot.com/2010/11/polenta-for-breakfast.html
Directions : (If you decide to make it yourself instead of buying the tube.)
Follow direction on the box for the polenta, cornmeal or grits all the same but different grounding methods: Bring the water to a boil in a small saucepan over medium-high heat. Whisk in the polenta and salt. Reduce the heat to medium-low, so the polenta is gently bubbling. Cook, stirring occasionally, for 25 minutes, until the polenta is the consistency of pureed potatoes. Remove from the heat; cover to keep warm. Use a round mold or another shape and refrigerate till completed cooled.
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Polenta Recipe:
1 18 ounce tube of polenta, cut into 1/2” slices or, make your own and mold then slice when cooled.
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1/4 cup flour
2 eggs, lightly beaten
1/2 cup bread crumbs
1 cup vegetable oil (I like olive oil or sunflower)
Salt and Pepper
Preheat oven to 400 degrees.
Roasted Eggplant Sauce; Coat the eggplant, bell pepper, garlic head and cauliflower with olive oil, salt and pepper. Roast for 20 minutes on a baking sheet. Let the garlic roast for 30-40 minutes. Let cool. Combine all these ingredients in blender on "chop." or in a food processor, mix the eggplant, pepper, baked garlic clove, parsley, salt and pepper.

Reserve the cauliflower florets. Drizzle in the olive oil. Taste; add additional salt and pepper, if needed serve along side of this dish...(Except for the Chili "semi home made"-"quick meal variation," recipe)

In a large frying pan, bring the vegetable oil up to 375 degrees. In an assembly line, lay out in order, dipping bowls for 1/4 c.flour, 2 eggs and lastly, 1/2 bread crumbs in 3 different dipping dishes.

Dip the pieces of polenta in the flour, (add to the flour some salt and pepper,) (shake off excess), Next, dip in the beaten eggs, then in the bread crumbs; coat thoroughly on both sides.

Fry, brown these polenta pieces for 1-2 minutes on each side. When cooked, lay the pieces out on a paper towel that over a plate to soak up any excess oil.

Pour the eggplant mixture on the bottom of a plate. Place the polenta pieces on the top. Serve immediately. * Tomatoes and cauliflower florets could be stack along side of polenta's plate.

The Quick Variation: Cooked can of chili beans on top of the polenta patties, topped with shredded cheese, and garnish with a few of the following vegetables; chopped green onions, avocados, fresh tomato and sour cream. This has lots of proteing and fiber.
http://thompsonsorganicrecipes.blogspot.com/2010/09/polenta-instead-of-meat.html
http://flavorsofitaly.blogspot.com/2007/09/eggplant-sauce-with-polenta.html
http://www.meatlessmonday.com/eggplant-polenta-quiche/
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