Saturday, March 24, 2012

Layered Eggplant and polenta

I found this at

This is nice because it does not use meat or dairy or gluten. We enjoyed it and I love eggplant. I changed a few things but you can go to the link for the original.


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, cut into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 2 pounds fresh or canned plum tomatoes,--I used one large can of Muir Glen Fire Roasted Crushed tomatoes.
  • 1/4 to 1/2 teas of sugar 
  •  pinch of red pepper flakes
  • 2 bay leaves
  • 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
  • 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

In one large pan saute garlic and olives until turning brown-in a bit of olive oil. Add tomatoes, sugar, pepper flakes and bay leaves. Add black pepper if desired. Simmer for ten minutes.

In another pan with a bit of oil, saute the sliced eggplant (I peeled mine too). Saute until limp and turning a bit brown.

IN a 9 inch square pan layer about 1/2 cup sauce, a layer of eggplant, a bit more sauce, a layer of polenta, sauce, eggplant, sauce, polenta, and sauce.

Cover with foil and cook 30 minutes at 400 degrees F then uncover and cook 15 more minutes letting onions caramelize and eggplant getting tender. Cool a bit before serving.

This made about 5 servings for us with Salad

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