Layered Eggplant And Polenta Casserole Recipe

Name: Layered Eggplant And Polenta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion, cut into 1/4-inch slices; 4 garlic cloves, minced; 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt; 1/2 cup sliced mushrooms (use button or cremini); 1 tablespoon balsamic vinegar; 1 tablespoon italian seasoning; 3/4 cup loosely packed basil leaves, roughly chopped; fresh ground pepper; crushed red pepper flakes; 1 1/4 lbs medium eggplants, sliced into 1/4-inch rounds; 16 ounces log precooked polenta, sliced into 1/4-inch rounds

Servings: persons

2 tablespoons extra virgin olive oil
1 yellow onion, cut into 1/4-inch slices
4 garlic cloves, minced
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms (use button or cremini)
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves, roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants, sliced into 1/4-inch rounds
16 ounces log precooked polenta, sliced into 1/4-inch rounds

1
Preheat oven to 400u00b0F degrees with rack in upper third.
2
In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
3
Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
4
Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
5
Remove sauce from heat.
6
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
7
Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
8
Transfer to a plate.
9
Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
10
Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
11
Repeat with sauce and another layer of eggplant.
12
Finish by dotting with remaining tomato sauce.
13
Cover with foil; bake until bubbling and juicy, about 30 minutes.
14
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
15
Remove from oven; let cool slightly, and serve.

319

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 yellow onion, cut into 1/4-inch slices, 4 garlic cloves, minced, 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt, and more.

Yes, Layered Eggplant And Polenta Casserole falls under the Vegetarian 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.

Layered Eggplant And Polenta Casserole

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