2 hrs 5 mins
1 hr 35 mins
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes,, peel them by scoring an X in the bottom with a pairing knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds. This recipe is for fall weather and the coming of winter - I know I am getting ahead of myself but I want to save this, MarthaStewart.com with some tweaking.
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- 2 tablespoons extra virgin olive oil
- 1 yellow onion, cut into 1/4-inch slices
- 4 garlic cloves, minced
- 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt
- 1/2 cup sliced mushrooms (use button or cremini)
- 1 tablespoon balsamic vinegar
- 1 tablespoon italian seasoning
- 3/4 cup loosely packed basil leaves, roughly chopped
- fresh ground pepper
- crushed red pepper flakes
- 1 1/4 lbs medium eggplants, sliced into 1/4-inch rounds
- 16 ounces log precooked polenta, sliced into 1/4-inch rounds
- 1Preheat oven to 400ºF degrees with rack in upper third.
- 2In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
- 3Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
- 4Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
- 5Remove sauce from heat.
- 6Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
- 7Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
- 8Transfer to a plate.
- 9Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
- 10Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
- 11Repeat with sauce and another layer of eggplant.
- 12Finish by dotting with remaining tomato sauce.
- 13Cover with foil; bake until bubbling and juicy, about 30 minutes.
- 14Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
- 15Remove from oven; let cool slightly, and serve.
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Nutritional Facts for Layered Eggplant and Polenta Casserole
Serving Size: 1 (365 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 378.2
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 37.6 mg
- Total Carbohydrate 72.6 g
- Dietary Fiber 11.3 g
- Sugars 7.6 g
- Protein 9.1 g
The following items or measurements are not included: