Layered Eggplant and Polenta Casserole
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice-water bath, and let cool. Slip off and discard the peels and seeds.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F, with a rack in the upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add the tomatoes and salt, and cook, stirring occasionally, until the sauce has thickened, about 30 minutes. Stir in the vinegar, oregano, and basil; season with pepper. Remove the sauce from the heat.
Step 2
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush the eggplant slices with the remaining tablespoon oil. 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. Transfer to a plate.
Step 3
Spoon about 1/2 cup tomato sauce into a 9-inch-square baking dish, spreading to coat evenly. Arrange the eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over the eggplant, and arrange the polenta rounds in slightly overlapping slices on top. Repeat with the sauce and another layer of eggplant. Finish by dotting with the remaining tomato sauce.
Step 4
Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove the foil; continue baking until the sauce is lightly caramelized and the eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.
FIT TO EAT RECIPE
Step 5
(Per serving)
Step 6
Calories: 156
Step 7
Fat: 3g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrate: 30g
Step 10
Sodium: 343mg
Step 11
Protein: 5g
Step 12
Fiber: 7g
