Layered Eggplant and Polenta Casserole
- Reviews 2
Ready In: 2 hrs 5 mins
Serves: 6
Ingredients
- 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
Directions
- Preheat oven to 400ºF degrees with rack in upper third.
- In 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.
- Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
- Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
- Remove sauce from heat.
- Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
- Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
- Transfer to a plate.
- Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
- Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
- Repeat with sauce and another layer of eggplant.
- Finish by dotting with remaining tomato sauce.
- Cover with foil; bake until bubbling and juicy, about 30 minutes.
- Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
- Remove from oven; let cool slightly, and serve.
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