Layered Eggplant And Polenta Casserole

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, cut into 1/4-inch slices
• 4 garlic cloves, minced
• 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt
• 1/2 cup sliced mushrooms (use button or cremini)
• 1 tablespoon balsamic vinegar
• 1 tablespoon italian seasoning
• 3/4 cup loosely packed basil leaves, roughly chopped
• fresh ground pepper
• crushed red pepper flakes
• 1 1/4 lbs medium eggplants, sliced into 1/4-inch rounds
• 16 ounces log precooked polenta, sliced into 1/4-inch rounds

Recipe

• 1 preheat oven to 400ºf degrees with rack in upper third.
• 2 in a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
• 3 add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
• 4 stir in vinegar, oregano, basil & italian seasoning; season with pepper.
• 5 remove sauce from heat.
• 6 meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
• 7 working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
• 8 transfer to a plate.
• 9 spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
• 10 spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
• 11 repeat with sauce and another layer of eggplant.
• 12 finish by dotting with remaining tomato sauce.
• 13 cover with foil; bake until bubbling and juicy, about 30 minutes.
• 14 remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
• 15 remove from oven; let cool slightly, and serve.