Polenta Loaf with Eggplant and Pesto
This loaf can be assembled ahead, then baked when youre ready to serve it.
- 2 medium eggplants, sliced into ½-inch rounds
- 1 24-oz. tube precooked basil-and-garlic-flavored polenta
- 4 Tbs. vegan sun-dried tomato pesto
- ¼ cup fresh basil, thinly sliced
- 2 Tbs. olive tapenade