Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat.
Add diced eggplant and cook until tender. Add water when needed.
Add cherry tomatoes and cook for an additional 5 minutes. Set aside
In a tall and narrow pot, bring chicken broth to a boil over medium heat.
Whisk in the polenta and stir well with a wooden spoon.
Reduce the heat and cook, frequently stirring, until it thickens.
Season with salt and pepper to taste.
Add in cherry tomatoes and eggplant. Stir gently to combine.
Transfer the polenta into a greased baking sheet and spread it evenly with a spatula.
Let it cool at room temperature.
Use a knife to make rectangle polenta cakes.
Transfer them onto a bigger lined baking sheet and sprinkle with shredded dry mozzarella and grated Parmigiano.
Top with some halved cherry tomatoes.
Sprinkle with Italian seasoning.
Bake in a preheated oven at 400°F until the cheese has melted.
Serve and enjoy.