Baked Polenta with Eggplant Sun dried Tomatoes and Basil Sauce

Name: Baked Polenta with Eggplant, Sun-dried Tomatoes, and Basil Sauce
Ingredients: 2 tablespoons olive oil; ½ cup finely chopped onion; 2 cloves garlic, minced; 3 cups chicken stock, preferably homemade; 1 cup milk; 1 teaspoon coarse sea salt; 1 cup polenta or coarsely ground yellow cornmeal; ¼ teaspoon white pepper; 1/3 cup freshly grated Parmesan cheese; 1 eggplant (about 1 pound), pricked in several places with a fork; 1 tablespoons extra virgin olive oil; ½ medium-size sweet onion, such as Maui or Walla Walla, coarsely chopped; 6 medium-size ripe plum tomatoes (about 1 pound), peeled, seeded, and diced; 3 oil-packed sun-dried tomatoes, finely diced; ½ teaspoon coarse sea salt; ¼ teaspoon freshly ground black pepper; ¼ cup (firmly packed) fresh basil leaves, cut into julienne; ½ cup crumbled feta; Sprigs of fresh basil, for garnish