Mediterranean Baked Aubergine with Polenta | Creamy Casserole

Preheat the oven to 200 °C and line a baking sheet with baking paper. Wash the aubergines, trim off the ends, and slice them lengthwise or into rounds about 1 cm thick. Place the slices on the baking sheet, brush them lightly with 2 tablespoons of extra virgin olive oil, sprinkle with salt and freshly ground black pepper, and bake in the preheated oven for about 18-20 minutes until golden brown and tender.

Meanwhile, prepare the seasoned tomato sauce: heat 1 tablespoon of extra virgin olive oil in a pan, add the finely chopped onion, and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and dried oregano, fry for 1 minute, then pour in the canned chopped tomatoes. Season with salt and pepper, and simmer over medium heat for 10 minutes until slightly thickened.

In a medium saucepan, bring the milk to a boil with 250 ml of water and 1 teaspoon of fine salt. Once boiling, slowly pour in the cornmeal while whisking continuously and vigorously to prevent lumps from forming. Reduce the heat to low and cook, stirring constantly, for 4-5 minutes until the polenta thickens and reaches a creamy consistency. Turn off the heat and stir in the butter and half of the finely grated Parmesan cheese (25 g).