Polenta and Vegetable Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) olive oil |
1 eggplant diced |
1 zucchini finely diced |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
1/2 cup(s) water |
10 ounce(s) baby spinach |
1 1/2 cup(s) prepared marinara |
1/2 cup(s) chopped fresh basil |
14 ounce(s) prepared polenta |
1 1/2 cup(s) shredded part-skim mozzarella |
Directions:
1. tablespoon(s) extra-virgin olive oil
2. medium eggplant, diced
3. small zucchini, finely diced
4. /2 teaspoon(s) salt
5. /2 teaspoon(s) freshly ground pepper
6. /2 cup(s) water
7. ounce(s) baby spinach
8. /2 cup(s) prepared marinara sauce, preferably lower-sodium
9. /2 cup(s) chopped fresh basil
10. ounce(s) prepared polenta, sliced lengthwise into 6 thin slices
11. /2 cup(s) shredded part-skim mozzarella, divided
12. Directions
13. Preheat oven to 450°F. Coat a 9-by-13-inch baking dish with cooking spray.
14. 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.
15. 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.
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