Eggplant/polenta bake

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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
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Any spaghetti sauce will do Any spaghetti sauce will do
Number of Servings: 8


    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


You could cut down on sodium by making your own sauce, or using a low/no sodium variety


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

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