Bowl of Food: Baked Eggplant Parmesan with Creamy Polenta

INGREDIENTS

2 cups

water

2 cups

whole milk (you could also just use water, vegetable or chicken broth here)

scant 1 teaspoon salt (a bit less if you're using a broth)

1 cup

polenta

1 tbsp

unsalted butter

fresh cracked black pepper

medium eggplant (large enough to get 6 to 8 1/2-inch slices)

1 cup

all-purpose flour

sea salt and fresh cracked black pepper

large eggs, beaten

1 1/3 cups

panko bread crumbs

3/4 tsp

dried oregano

1/3 cup

grated parmesan cheese, plus more for topping

olive oil for coating

1 14 ounce can

diced tomato with Italian seasoning

1 tbsp

unsalted butter

fresh basil for topping