Side Dish

Eggplant Polenta Bake is for Side Dish.

Eggplant Polenta Bake takes 20 minutes to prepare.

Eggplant Polenta Bake takes 45 minutes to cook.

Eggplant Polenta Bake makes 6 servings.

The ingredients for Eggplant Polenta Bake are:

1 Cup chopped raw onion
1 medium green pepper chopped
2 medium zuchinni diced
1 small eggplant peeled and diced ( 2 cups)
1/2 tsp. salt
1/4 tsp. pepper
1 ( 14.5 oz can) stewed italian tomatoes
1/2 cup shredded parmesan cheese
3/4 cup shredded 2% mozzarella cheese
1 ( 16 oz.) tub prepared polenta
2 tsp. olive oil
1 cup fresh spinach finely chopped.

Here is how you make Eggplant Polenta Bake:

Spray a 11" x 7" casserole with Pam. Slice polenta into 1/4" slices and lay in the bottom of the casserole , overlapping if necessary. Top polenta with the parmesan cheese. Saute in a large skillet, olive oil, onion, green pepper, eggplant and zuchinni until tender. Add salt and pepper and can of stewed tomatoes.Spoon eggplant mixture over the polenta. Cover and bake at 375 degrees for 30 minutes. Uncover and sprinkle one cup shredded fresh spinach and 3/4 cup mozzarella cheese on top. Bake another 15 minutes until cheese is melted. Cut into 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user QUIETPLACE2622.

The nutritional information for Eggplant Polenta Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 191.6

• Total Fat: 6.5 g
• Cholesterol: 15.8 mg
• Sodium: 988.4 mg
• Total Carbs: 1,123.7 g
• Dietary Fiber: 4.2 g
• Protein: 10.7 g