50 minutes

instant polenta Taragna, 8 oz
eggplant, 1
cherry tomatoes, 10
mozzarella, 10.5 oz
basil, 5-6 leaves
salt, to taste
water, to taste
extravergin olive oil, to taste


Cook polenta according to package directions
Spread polenta to a thickness of about 3 cm on an oiled baking pan and let cool.
Wash and clean the eggplant removing the ends . Cut the eggplant into slices 2 cm thick , salt them lightly on both sides and put them in a colander . This will help them lose the bitter taste
Cut into cubes fresh mozzarella , wash and cut tomatoes into rounds
preheat BARBECUE 80X – De’Longhi to medium heat
grill the eggplant on both sides , then cut each slice into wedges
Cut polenta into slices , brush with oil the grill , then put to cook polenta on the grill for 4-5 minutes per side .
Above each polenta crouton distribute the slices of eggplant , cubes of mozzarella and tomatoes , season with salt and drizzle with olive oil and basil and serve hot .

Thanks to Una zebra a Pois