Polenta & Vegetable Bake
This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium eggplant, diced
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1 small zucchini, finely diced
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/2 cup water
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10 ounces baby spinach
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1 1/2 cups prepared marinara sauce, preferably lower-sodium
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1/2 cup chopped fresh basil
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14 ounces prepared polenta, sliced lengthwise into 6 thin slices
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1 1/2 cups shredded part-skim mozzarella, divided
Directions
1.
Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
2.
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
3.
Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
Nutrition information
Calories 215, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 14 mg, Sodium 667 mg, Carbohydrate 27 g, Fiber 6 g, Protein 9 g, Potassium 187 mg. Daily Values: Vitamin A 35%, Vitamin C 25%, Calcium 25%. Exchanges: Starch 1.5, Vegetable 1.
Percent Daily Values are based on a 2,000 calorie diet
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