Polenta and Eggplant Lasagna

Polenta and Eggplant Lasagna

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Ingredients

  • eggplant: 1
  • olive oil for brushing:
  • marinara sauce: 1 15oz jar
  • refrigerated polenta, cut into six 1/2-in thick slices: 1/2 tube (16oz)
  • ricotta: 6 tbsp
  • mozzarella cheese, shredded: 6 tbsp
  • fresh basil, chopped: 2 tbsp
  • Parmesan cheese, grated: 3 tbsp

  1. Line both wire racks with foil and lightly spray with nonstick spray. Turn the function selection dial to convection and preheat the oven to 425ºF.
  2. Brush both sides of the eggplant slices with olive oil. Place the slices evenly on the racks. Set the timer for 25 minutes and bake until the eggplant is tender and lightly browned, rotating the racks halfway between baking time. Transfer the eggplant to a plate.
  3. Turn the function selection dial to bake and preheat the oven to 375ºF.
  4. Spoon some of the sauce on the bottom of a medium baking dish. Place 6 of the eggplant slices in the baking dish. Top each with a slice of polenta, a tablespoon of ricotta, and the remaining eggplant. Spoon the remaining sauce over all. Cover loosely with foil and bake until the filling is hot and the sauce is bubbly, about 25 minutes.
  5. Remove the foil and top with the mozzarella. Bake, uncovered, until the cheese is melted, about 10 minutes longer. Sprinkle with the basil and Parmesan. Serve warm or at room temperature.

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