Polenta Loaf with Eggplant and Pesto

1. 1

   Preheat oven to 350F.

2. 2

   Coat 9x5-inch loaf pan with cooking spray.

3. 3

   Coat sheet pan with nonstick spray.

4. 4

   Place eggplant rounds on pan, and coat with more spray.

5. 5

   Season with salt and pepper; bake 15 minutes.

6. 6

   Turn rounds over, coat with more spray, and bake 15 minutes, or until golden.

7. 7

   Set aside.

8. 8

   Cut polenta into 1/2-inch slices.

9. 9

   Layer one-third of slices in loaf pan so they overlap slightly.

10. 10

    Spread 2 Tbs.

11. 11

    pesto over polenta, and top with half of eggplant rounds.

12. 12

    Sprinkle half of basil over eggplant.

13. 13

    Repeat layers of polenta, pesto and eggplant.

14. 14

    Spread tapenade over eggplant.

15. 15

    Top with remaining basil and polenta.

16. 16

    Press down gently.

17. 17

    Bake 35 minutes.

18. 18

    Slice and serve immediately, or let rest 25 minutes, then unmold and slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.