Eggplant Polenta Casserole Recipe

ingredients

2 tablespoons olive oil
1 medium eggplant, peeled & cut into 1 inch chunks
2 medium portobello mushrooms, stemmed, cut into chunks
1 zucchini, cut into 1 inch cubes
1 yellow summer squash, cut into 1 inch cubes
2 cloves garlic, minced
1 jar (25 ounce size) pasta sauce
1 can (15 ounce size) white beans, rinsed & drained
1 roll prepared polenta, sliced 1/2 inch thick
2 cups soy mozzarella cheese, shredded

directions

In large, deep nonstick skillet, heat oil over medium heat. Add eggplant and mushrooms; cook, stirring often, until eggplant has softened, about 8 minutes. Add zucchini, squash and garlic and cook until squash is just tender, about 6 minutes. Stir in pasta sauce and beans. Reduce heat to low and simmer, stirring occasionally, 30 minutes.

Preheat oven to 350 degrees F. With vegetable cooking spray, coat a 13x9 inch baking dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese. Spoon sauce mixture on top. Sprinkle with remaining cheese.

Bake until bubbly, about 40 minutes. Let cool 10 to 15 minutes before cutting.

nutrition data

542 calories, 13 grams fat, 89 grams carbohydrates, 19 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
June 30, 2013

My husband HATES eggplant and has never liked it in any dish - until now! We had guests over who are vegetarians so I needed something impressive and filling to serve and found this. I had actually made something separate for my husband but he ended up eating more of this than his meaty dish! Everyone really loved this recipe. Thank you SO much!!!
Ginny REVIEW:
March 3, 2009

This was better than good! I sauteed some sliced onions and used part skim mozz. instead of the soy. It far surpassed the eggplant polenta recipe that I have been making since 2002. Thank you to whomever posted it!