Italian

eggplant polenta casserole is for Dinner.

eggplant polenta casserole takes 10 minutes to prepare.

eggplant polenta casserole takes 45 minutes to cook.

eggplant polenta casserole makes 6 servings.

The ingredients for eggplant polenta casserole are:

1 eggplant, sliced lengthwise into .5 inch thick slices
1 tbsp olive oil
1 jar newman's own sockarooni pasta sauce
1 tube san gennaro polenta, sliced into .5 inch thick circles
1 heirloom tomato

Here is how you make eggplant polenta casserole:

brush sliced eggplant with oil and arrange on baking tray. broil in oven until lightly browned, then flip over and repeat process on other side. meanwhile, spoon 1/2 cup tomato sauce into a 8 inch square baking tray. when eggplant is done, arrange in single layer. spoon 1 cup of tomato sauce over eggplant, then arrange all of polenta in slightly overlapping slices on top of the sauce. repeat with more sauce, and another layer of eggplant, then dot with remaining sauce. slice tomato and arrange on top. cover with foil and bake at 400 degrees for 30 mins, then remove foil and bake for another 15 mins or until bubbly on top. let cool and enjoy! top with cheese if desired. Number of Servings: 6Recipe submitted by SparkPeople user CEMCCANN.

The nutritional information for eggplant polenta casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.7

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 528.2 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 4.8 g
• Protein: 5.1 g

eggplant polenta casserole is Italian cuisine.

The dietary needs meet for eggplant polenta casserole is Vegetarian