Polenta and Eggplant

The other day, we went up to Echo Hill to get some roasted corn meal.  We have eaten grits a couple of times lately and I have used the extra setup in a pan for slicing and frying at a later meal.  But the grits have a very bland flavor, more just a carrier for maple syrup than anything else.  I had a hankering for some fried corn meal mush with some backbone to it.  Got around to making it yesterday which means today we had roasted corn meal polenta in the 'fridge.  Just so happens, the baby eggplants (one of the few things the deer have left us in the garden this year) are coming in beautifully and I just made some fresh tomato sauce.  So, bread and bake baby eggplant slices the way Mom always used to, slice the roasted corn meal polenta, layer up polenta, baked eggplant, fresh tomato sauce, and mozzarella cheese, and bake in the oven at ~375 until everything is hot and cheese is melted.  Served with hot Italian sausage and sauce on a good Kaiser roll.  Yum.