Polenta & Vegetable Bake
This healthful and comforting vegetarian casserole is perfect on a cool night-or any time of year when you want to remember clear, brisk Fall evenings.
2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup water
10 ounces baby spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cups shredded part-skim mozzarella, divided
Preheat oven to 450Â°F. Coat a 9-by-13-inch baking dish with cooking spray.
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.
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.
Makes 8 servings.
Per serving: 215 calories; 8 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 27 g carbohydrate; 9 g protein; 6 g fiber; 670 mg sodium.
Use a salt substitute to reduce sodium intake.
Nutrition bonus: Vitamin A (35% daily value), Calcium & Vitamin C (25% dv), Fiber (23% dv).