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  • 8servings
  • 40minutes
  • 215calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 1 medium eggplant , diced

  3. 1 small zucchini , finely diced

  4. 1/2 teaspoon(s) salt

  5. 1/2 teaspoon(s) freshly ground pepper

  6. 1/2 cup(s) water

  7. 10 ounce(s) baby spinach

  8. 1 1/2 cup(s) prepared marinara sauce , preferably lower-sodium

  9. 1/2 cup(s) chopped fresh basil

  10. 14 ounce(s) prepared polenta , sliced lengthwise into 6 thin slices

  11. 1 1/2 cup(s) shredded part-skim mozzarella , divided

Instructions Jump to Ingredients ↑

  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.

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