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 pieces; 4 garlic cloves, minced; 2 pounds fresh or canned plum tomatoes, peeled and chopped; 1/4 teaspoon coarse salt; 1 tablespoon balsamic vinegar; 1 tablespoon roughly chopped fresh oregano; 3/4 cup loosely packed basil leaves, roughly chopped; Freshly ground pepper; 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds; 1 16-ounce 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 pieces
4 garlic cloves, minced
2 pounds fresh or canned plum tomatoes, peeled and chopped
1/4 teaspoon coarse salt
1 tablespoon balsamic vinegar
1 tablespoon roughly chopped fresh oregano
3/4 cup loosely packed basil leaves, roughly chopped
Freshly ground pepper
1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
1 16-ounce log precooked polenta, sliced into 1/4-inch rounds

1
Preheat the oven to 400F, with a rack in the upper third.
2
In a medium saucepan, heat 1 tablespoon oil over medium heat.
3
Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
4
Add the tomatoes and salt, and cook, stirring occasionally, until the sauce has thickened, about 30 minutes.
5
Stir in the vinegar, oregano, and basil; season with pepper.
6
Remove the sauce from the heat.
7
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat.
8
Lightly brush the eggplant slices with the remaining tablespoon oil.
9
Working in batches, lay the slices in skillet in a single layer; cook until browned and beginning to soften, 2 to 3 minutes per side.
10
Transfer to a plate.
11
Spoon about 1/2 cup tomato sauce into a 9-inch-square baking dish, spreading to coat evenly.
12
Arrange the eggplant slices snugly in a single layer.
13
Spoon about 1 cup tomato sauce over the eggplant, and arrange the polenta rounds in slightly overlapping slices on top.
14
Repeat with the sauce and another layer of eggplant.
15
Finish by dotting with the remaining tomato sauce.
16
Cover with foil; bake until bubbling and juicy, about 30 minutes.
17
Remove the foil; continue baking until the sauce is lightly caramelized and the eggplant is tender, about 15 minutes more.
18
Remove from oven; let cool slightly, and serve.
19
(Per serving)
20
Calories: 156
21
Fat: 3g
22
Cholesterol: 0mg
23
Carbohydrate: 30g
24
Sodium: 343mg
25
Protein: 5g
26
Fiber: 7g

322

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 yellow onion, cut into 1/4-inch pieces, 4 garlic cloves, minced, 2 pounds fresh or canned plum tomatoes, peeled and chopped, 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

How did you like this recipe?

Frequently Asked Questions