Eggplant Polenta Casserole at George Johnny blog

Eggplant Polenta Casserole. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Repeat layering with remaining ingredients, omitting cheese. Preheat oven to 450 degrees f. The eggplant and polenta casserole is kind of like a lasagna made with polenta instead of pasta. Bake until bubbling and juicy, about 30 minutes. Make this eggplant polenta casserole for a vegetarian lasagna dish that uses polenta instead of noodles! Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Scatter with half of cheese. I got the idea for this from a martha stewart recipe, but i changed it substantially, for the better i think because hers had no cheese! Repeat with sauce and another layer of eggplant. This baked italian polenta and vegetables made with eggplant, mushrooms, zucchini, and spinach all in a rich marinara sauce with garlic and mozzarella cheese is the most delicious vegetarian comfort food. Finish by dotting with remaining tomato sauce. Season with salt and pepper. Drizzle with 3 tablespoons oil; Layer half of leek, eggplant, zucchini, and tomatoes over polenta.

Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Bake until bubbling and juicy, about 30 minutes. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. The eggplant and polenta casserole is kind of like a lasagna made with polenta instead of pasta. Finish by dotting with remaining tomato sauce. Repeat with sauce and another layer of eggplant. Make this eggplant polenta casserole for a vegetarian lasagna dish that uses polenta instead of noodles! Layer half of leek, eggplant, zucchini, and tomatoes over polenta. I got the idea for this from a martha stewart recipe, but i changed it substantially, for the better i think because hers had no cheese! Scatter with half of cheese.

Eggplant casserole

Eggplant Polenta Casserole Scatter with half of cheese. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. I got the idea for this from a martha stewart recipe, but i changed it substantially, for the better i think because hers had no cheese! Scatter with half of cheese. Make this eggplant polenta casserole for a vegetarian lasagna dish that uses polenta instead of noodles! Bake until bubbling and juicy, about 30 minutes. This baked italian polenta and vegetables made with eggplant, mushrooms, zucchini, and spinach all in a rich marinara sauce with garlic and mozzarella cheese is the most delicious vegetarian comfort food. Preheat oven to 450 degrees f. Layer half of leek, eggplant, zucchini, and tomatoes over polenta. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Finish by dotting with remaining tomato sauce. The eggplant and polenta casserole is kind of like a lasagna made with polenta instead of pasta. Drizzle with 3 tablespoons oil; Repeat layering with remaining ingredients, omitting cheese. Season with salt and pepper.