Layered Eggplant and Polenta Casserole
Elevate your comfort food game with this irresistible Layered Eggplant and Polenta Casserole, a hearty vegetarian dish that’s perfect for weeknight dinners or impressing guests. This vibrant casserole features tender roasted eggplant, creamy Parmesan-laced polenta, and layers of zesty marinara sauce, all baked to perfection under a blanket of gooey mozzarella cheese. Infused with the aromatic essence of garlic and black pepper and crowned with fresh basil, this dish offers a symphony of flavors and textures in every bite. With straightforward prep steps and a beautifully layered presentation, this recipe is both easy to make and utterly satisfying. Perfect for family meals or as a centerpiece for your next gathering, this casserole is a must-try for lovers of comforting, Italian-inspired cuisine.
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 cup polenta
- 4 cups water
- 2 tablespoons unsalted butter
- 0.5 cup Parmesan cheese, grated
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch rounds and place them on a baking sheet lined with parchment paper.
Brush the eggplant slices with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt, and roast for 25 minutes, flipping halfway through.
While the eggplant roasts, bring 4 cups of water to a boil in a medium pot. Slowly whisk in the polenta and reduce the heat to low. Stir continuously for about 5 minutes or until thickened.
Remove the polenta from heat and stir in butter, Parmesan cheese, 1 teaspoon of salt, and black pepper.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil. Spread half of the cooked polenta evenly across the bottom of the dish.
Pour 1 cup of marinara sauce over the polenta layer and spread it evenly. Add a layer of roasted eggplant slices on top.
Sprinkle 1 cup of shredded mozzarella over the eggplant layer.
Repeat the layering process, starting with the remaining polenta, 1 cup of marinara sauce, roasted eggplant, and ending with the last cup of mozzarella cheese.
Cover the casserole dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the casserole rest for 10 minutes before slicing.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 9638 mg | 419% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 53.3 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2368 mg | 182% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
