Eggplant Polenta Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 187.6
- Total Fat: 8.8 g
- Cholesterol: 63.9 mg
- Sodium: 258.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.5 g
- Protein: 9.2 g
View full nutritional breakdown of Eggplant Polenta Lasagna calories by ingredient
Introduction
I am a gluten-free vegetarian, and my family is not. I made this one night when I was tired of only eating side dishes. It was so good, I ate two of them! I am a gluten-free vegetarian, and my family is not. I made this one night when I was tired of only eating side dishes. It was so good, I ate two of them!Number of Servings: 4
Ingredients
-
1/4 cup yellow fine cornmeal
3/4 cup water
1 medium eggplant
2 tsp olive oil
1/2 cup whole milk ricotta cheese
1/4 cup chopped frozen spinach, chopped
1 large egg, beaten
3/4 cup Prego Light Smart Italian Sauce
2 Tbsp grated parmesan cheese
cooking spray
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp pepper
salt
Directions
Preheat your oven to 375.
Boil water in a small saucepan. Add cornmeal, little by little, whisking it in each time so there are no lumps. Continue whisking until polenta pulls away from the side of the saucepan. Divide and pour polenta into four muffin cups, spreading if necessary. Put into the refrigerator to firm up.
Cut off each end of your eggplant, and slice the rest into eight rounds, of even thickness. Rinse the eggplant, salt it thoroughly (a lot of salt, this will be rinsed off), and put it in a colander in the sink.
To make the filling, mix together the ricotta cheese, frozen spinach, egg, oregano, and basil. Season with salt and pepper.
Rinse off eggplant and dry on paper towels. Heat up a skillet to medium heat, and saute the eggplant rounds with the olive oil until they are browned on each side, but not soft.
Take out the firmed up polenta in the muffin tin. Turn out the polenta onto a plate. Spray the muffin cups with cooking spray. Put one Tbsp of marinara sauce in each muffin cup. Add the polenta back in, followed by an eggplant round. Put 1/4 of the filling mixture into each muffin cup, followed by the last eggplant rounds. Top this with 2 Tbsp of marinara sauce and 1/2 Tbsp parmesan cheese per cup.
Bake for 40 minutes. Let them rest for about 15 minutes before taking them out of the tins with a spoon and knife.
Serving Size: Makes 4 large muffin cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALINVILL.
Boil water in a small saucepan. Add cornmeal, little by little, whisking it in each time so there are no lumps. Continue whisking until polenta pulls away from the side of the saucepan. Divide and pour polenta into four muffin cups, spreading if necessary. Put into the refrigerator to firm up.
Cut off each end of your eggplant, and slice the rest into eight rounds, of even thickness. Rinse the eggplant, salt it thoroughly (a lot of salt, this will be rinsed off), and put it in a colander in the sink.
To make the filling, mix together the ricotta cheese, frozen spinach, egg, oregano, and basil. Season with salt and pepper.
Rinse off eggplant and dry on paper towels. Heat up a skillet to medium heat, and saute the eggplant rounds with the olive oil until they are browned on each side, but not soft.
Take out the firmed up polenta in the muffin tin. Turn out the polenta onto a plate. Spray the muffin cups with cooking spray. Put one Tbsp of marinara sauce in each muffin cup. Add the polenta back in, followed by an eggplant round. Put 1/4 of the filling mixture into each muffin cup, followed by the last eggplant rounds. Top this with 2 Tbsp of marinara sauce and 1/2 Tbsp parmesan cheese per cup.
Bake for 40 minutes. Let them rest for about 15 minutes before taking them out of the tins with a spoon and knife.
Serving Size: Makes 4 large muffin cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALINVILL.