Veggie and Polenta Casserole
Cook Time
40
mins
Calories
215
Serving Size
8
description
Veggies aren't all bad ;)
ingredients
2 tablespoon(s) extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1/2 cup(s) water
10 ounce(s) baby spinach
1 1/2 cup(s) prepared marinara sauce, preferably lower-sodium
1/2 cup(s) chopped fresh basil
14 ounce(s) prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cup(s) shredded part-skim mozzarella, divided
directions
1.Preheat oven to 450°F. Coat a 9-by-13-inch baking dish with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
3.Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.