Layered Eggplant and Polenta Casserole

Recipe by Manami
READY IN: 2hrs 5mins




  • 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.