To make polenta, bring 2 cups water to a boil. Slowly add in cornmeal. Stir constantly and bring to a boil. Continue to stir until mixture thickens. In a separate bowl, lightly beat eggs and egg whites with remaining 1/4 cup water. Add to cornmeal; cook and stir until bubbly. Remove from heat; stir in cheese, jalapeno pepper, margarine, and 1/4 teaspoon salt. Pour into 9-inch square baking pan. Cover and refrigerate several hours or until firm.
For stew, heat olive oil in medium saucepan over medium heat until hot. Cook and stir onion, eggplant, and garlic 5 minutes or until onion is transparent. Add zucchini, tomato, bell pepper, parsley, oregano, rosemary, remaining 1/4 teaspoon salt, red pepper, and black pepper. Simmer, uncovered, 1 hour.
Spray large nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat until hot. Cut polenta in 6 rectangles. Cook over medium heat 8 minutes on each side or until crusty and lightly browned. Serve zucchini stew over polenta.