Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 340.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.6 g
- Protein: 5.0 g
View full nutritional breakdown of Eggplant/polenta bake calories by ingredient
Eggplant/polenta bake
Submitted by: LOSTINIOWA3Introduction
Any spaghetti sauce will do Any spaghetti sauce will doNumber of Servings: 8
Ingredients
-
1 egg plant
1 cup cornmeal (made into polenta w/ 3 cups water)
2 C chopped mushrooms
1 Jar Aldi Grandessa brand chunky marinara sauce
Tips
You could cut down on sodium by making your own sauce, or using a low/no sodium variety
Directions
Make the polenta ahead of time, or use off-the shelf variety. Slice into 1/4" slices
Saute mushrooms
Heat oven to 350
Cut eggplant into 1/4 inch thick rounds
Heat olive oil in skillet
Briefly saute eggplant slices and drain on paper towel
Put thin layer of sauce in bottom of 9 x 13 pan
Layer remaining ingredients: Eggplant/mushrooms/polenta/sauce
Cover with foil and bake 15 min
Remove foil and cook an additional 15 minutes or until bubbly and cookedthrough
Serving Size: makes 8 servings
Saute mushrooms
Heat oven to 350
Cut eggplant into 1/4 inch thick rounds
Heat olive oil in skillet
Briefly saute eggplant slices and drain on paper towel
Put thin layer of sauce in bottom of 9 x 13 pan
Layer remaining ingredients: Eggplant/mushrooms/polenta/sauce
Cover with foil and bake 15 min
Remove foil and cook an additional 15 minutes or until bubbly and cookedthrough
Serving Size: makes 8 servings
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