Eggplant Polenta Stacks With Garlic Sauteed Broccoli Rabe, Radicchio and Baby Arugula

To make the polenta: Boil water and add cornmeal to it. Add some salt to taste and let it cook for a couple of minutes.

Grease 4 ramekins. Layer the bottom of each ramekin with a couple of tablespoons of polenta, forming about a 1/2 inch thick layer. Top it with a couple of slices of mozzarella. Sprinkle parsley and spoon in some sauce over it. Season with salt and pepper. Top with an eggplant slice, season again with salt and pepper, and drizzle some olive oil on it. Finally, top it with a mozzarella slice. Repeat this layering for all 4 ramekins. Bake in a preheated oven at 400F for about 15 minutes, then switch the oven to broil setting for the cheese to melt and brown.

Let the eggplant polenta stacks cool a little. Run a knife through the edges to loosen them. Invert each ramekin onto a plate to create a tower. Top with some fresh parsley.

For the garlic sautéed greens: Cut off the bottom couple of inches of the rapini (broccoli rabe) stalks. Chop the rest of the stalks into couple-inch lengths. Bring some water to a boil and add the broccoli rabe to it. Boil for a few minutes and drain to reduce its bitterness. Finely chop the radicchio as well.

Heat oil in a sauté pan. Sauté the chopped greens (broccoli rabe and radicchio) and garlic for a couple of minutes until they wilt. Add salt and pepper to taste and garnish with some freshly grated parmesan. Enjoy with the eggplant-polenta stacks.