Fried Eggplant Ragú

Slice the eggplant (1 lb) into 0.5 inch thick medallions. Lay it out on a tea towel and sprinkle with the fine sea salt (1 tsp). Allow it to sit for minutes (15) to draw out moisture, then rinse and pat dry. Start 15m timer

Dice the eggplant into small 0.25 inch cubes.

Heat a skillet over medium-high heat and pour in olive oil (6 tbsp). Add the eggplant and cook undisturbed for minutes (7) or until golden brown. Flip and cook for another minutes (5) or until golden brown. Start 7m timer

Sprinkle on the black pepper (0.25 tsp) and stir in the tomato sauce (0.5 cup). Reduce heat to low and simmer uncovered for minutes (5). Remove the ragú from heat and set aside. Start 5m timer

In a large nonstick frying pan, heat olive oil (1 tsp) and garlic (1 clove), minced over low-medium heat and sauté for minute (1). Add in the water (4 cups), fine sea salt (0.25 tsp), and black pepper (0.25 tsp) and bring to a boil. Start 1m timer

Then add in polenta (1 cup) one-third cup at a time, stirring constantly to avoid clumps. Reduce heat to a simmer and cook uncovered for about minutes (15), stirring frequently until the water is absorbed and the polenta is soft. Add more water occasionally if needed. Start 15m timer

Remove from heat and stir in plant butter (1 tbsp) and vegan parmesan (0.5 cup). Taste and add more salt and pepper if desired. To serve, scoop polenta into a serving bowl and top with the fried eggplant ragú.