eggplant polenta casserole

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 184.7

Total Fat: 4.6 g
Cholesterol: 0.0 mg
Sodium: 528.2 mg
Total Carbs: 32.9 g
Dietary Fiber: 4.8 g
Protein: 5.1 g

View full nutritional breakdown of eggplant polenta casserole calories by ingredient

Introduction

from martha stewart's new classics - adapted for premade tomato sauce from martha stewart's new classics - adapted for premade tomato sauce

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 eggplant, sliced lengthwise into .5 inch thick slices

1 tbsp olive oil

1 jar newman's own sockarooni pasta sauce

1 tube san gennaro polenta, sliced into .5 inch thick circles

1 heirloom tomato

Directions

brush sliced eggplant with oil and arrange on baking tray. broil in oven until lightly browned, then flip over and repeat process on other side. meanwhile, spoon 1/2 cup tomato sauce into a 8 inch square baking tray. when eggplant is done, arrange in single layer. spoon 1 cup of tomato sauce over eggplant, then arrange all of polenta in slightly overlapping slices on top of the sauce. repeat with more sauce, and another layer of eggplant, then dot with remaining sauce. slice tomato and arrange on top. cover with foil and bake at 400 degrees for 30 mins, then remove foil and bake for another 15 mins or until bubbly on top. let cool and enjoy! top with cheese if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user CEMCCANN.