In 5- to 6-quart Dutch oven, cook sausage and meat loaf mix over medium-high heat 5 to 6 minutes or until browned, stirring and breaking up meat with spoon.

With slotted spoon, transfer meat to medium bowl.

To same pan, add onion; cook over medium heat 8 to 10 minutes or until tender.

Stir in garlic; cook 30 seconds.

Add tomatoes with their puree; heat to boiling over high heat, breaking up tomatoes with spoon.

Reduce heat to medium-low; simmer, uncovered, 10 minutes.

Add eggplant and meat; cover and cook 5 minutes over medium heat.

Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.

Meanwhile, preheat oven to 400°F.

In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt.

Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick.

After first 5 minutes of cooking, whisk vigorously until smooth; whisk two more times during remaining cooking time, then whisk in Romano.

Spoon 2 cups hot polenta into each of two 1½-quart shallow casseroles.

Spread polenta over bottom and up sides of casseroles.

Spoon filling over polenta.

Spread remaining polenta around casserole edge to form a rim.

Bake one casserole 30 minutes until hot.

Freeze second casserole.