• Sumo

These open faced sandwiches are a delicious lightly “fried” food that anyone will love. With the ricotta and marinara mixture they give the taste of an eggplant parmesan without all the time and effort!

Eggplant and Polenta Sandwiches Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 5 Tablespoons Olive Oil
  • 1 16 oz Polenta tube, cut into 8 slices
  • 1/2 Cup Whole Wheat Flour
  • 1/2 Cup Breadcrumbs
  • 1 Eggplant, cut into 8 slices
  • 1 Tablespoon Egg Replacer
  • 1/2 Tablespoon Water
  • 1 1/2 Cups Ricotta Cheese
  • 1 Cup Arugula
  • 1 1/2 Cups Marinara Sauce, warmed slightly


  1. In a medium skillet over medium heat, heat one tablespoon of the oil. Add the polenta and cook for five minutes on each side or until golden brown.
  2. In pie tin or shallow bowl, combine the flour and bread crums. In a second bowl or pie tin combine the egg replacer and water and whisk until frothy.
  3. Dip the eggplant first in the egg replacer mixture and then dredge through the flour mixture until completely covered.
  4. Heat the remaining oil in the skillet over medium heat and fry the eggplant for five minutes on each side or until golden brown in batches of two. Set aside and allow to cool.,
  5. Mix the ricotta cheese and arugula together in a bowl and season with salt and pepper to taste.
  6. Spread some of the ricotta mixture on the top of each polenta round, followed by a layer of marinara. Top finally with a slice of eggplant and serve!