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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep Time: 25 min Start to Finish: 1hr 15 min makes: 6 servings Ingredients:
1 med onion, coarsely chopped (1/2 cup) |
1 med bell pepper, coarsely chopped (1 cup) |
1 small eggplant, unpeeled (1 lb), diced (2 cups) |
1 med. zucchini, diced (1 cup) |
1/2 tsp salt |
1/4 tsp pepper |
14 oz stewed tomatoes, (1 can, italian-style) undrained |
16 oz polenta (refrigerated plain ) |
2 tbsp parmesan cheese, shredded |
3/4 cup mozzarella cheese, finley shredded (3 oz) |
1/4 cup fresh parsley, chopped |
Directions:
1. Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
2. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
3. Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
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