Slice an eggplant into 1/2 inch thick rounds. Place on a baking tray drizzle with olive oil, rub with a peeled garlic bulb and sprinkle with salt and pepper. Bake for 15- 20 minutes, until soft but still firm. Allow to cool completely.
Whisk two eggs together in a bowl. Fill a separate bowl half full with polenta, add 1 teaspoon of paprika, and salt and pepper to taste.
Dip the eggplant in the egg, then in the polenta and repeat. Place back on baking tray. Bake for 30 minutes, flipping over halfway through.
Dollop a large spoonful of salsa on each eggplant. Grate Parmesan cheese on top and grill until brown and crispy.
Serve.
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