Aubergine Polenta Casserole Recipe Recipe

Name: Aubergine Polenta Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp extra virgin olive oil; 1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks; 2 med portobello mushrooms stemmed and cut into chunks; 1 x zucchini cut into 1-inch chunks; 1 x yellow summer squash cut into 1-inch chunks; 2 med clove garlic, chopped; 25 ounce jarred pasta sauce; 15 ounce canned white beans, rinsed and liquid removed; 24 ounce prepared polenta roll, sliced (about 1/2 inch thick); 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)

Servings: persons

2 tsp extra virgin olive oil
1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks
2 med portobello mushrooms stemmed and cut into chunks
1 x zucchini cut into 1-inch chunks
1 x yellow summer squash cut into 1-inch chunks
2 med clove garlic, chopped
25 ounce jarred pasta sauce
15 ounce canned white beans, rinsed and liquid removed
24 ounce prepared polenta roll, sliced (about 1/2 inch thick)
8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)

1
8 TO 10 SERVINGS DAIRY-FREE
2
In large, deep nonstick skillet, heat oil over medium heat.
3
Add in aubergine and mushrooms; cook, stirring often, till aubergine has softened, 8 min.
4
Add in zucchini, squash and garlic and cook till squash is just tender, about 6 min.
5
Stir in pasta sauce and beans.
6
Reduce heat to low and simmer stirring occasionally, 30 min.
7
Preheat oven to 350F.
8
With vegetable cooking spray, coat a 13 x 9-inch baking dish.
9
Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese.
10
Spoon sauce mix on top.
11
Sprinkle with remaining cheese.
12
Bake till bubbly, about 40 min.
13
Let cold 10 to 15 min before cutting.

1076

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tsp extra virgin olive oil, 1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks, 2 med portobello mushrooms stemmed and cut into chunks, 1 x zucchini cut into 1-inch chunks, and more.

Yes, Aubergine Polenta Casserole Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Polenta Casserole Recipe

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