Back to Layered Eggplant and Polenta Casserole All Reviews for Layered Eggplant and Polenta Casserole - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Layered Eggplant and Polenta Casserole Credit: Mikkel Vang Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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, peeled and chopped 1/4 teaspoon coarse salt 1 tablespoon balsamic vinegar 1 tablespoon roughly chopped fresh oregano 3/4 cup loosely packed basil leaves Freshly ground pepper 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

Cook’s Notes Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds.

Gallery Layered Eggplant and Polenta Casserole Credit: Mikkel Vang

Recipe Summary Servings: 6

Layered Eggplant and Polenta Casserole      Credit: Mikkel Vang

Layered Eggplant and Polenta Casserole

Credit: Mikkel Vang

Layered Eggplant and Polenta Casserole

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 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, peeled and chopped 1/4 teaspoon coarse salt 1 tablespoon balsamic vinegar 1 tablespoon roughly chopped fresh oregano 3/4 cup loosely packed basil leaves Freshly ground pepper 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

Directions

Preheat oven to 400 degrees; with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, oregano, and basil; season with pepper. Remove sauce from heat.

Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.

Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. 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. Finish by dotting with remaining tomato sauce.

Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.

Cook’s Notes Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds.

Cook’s Notes

Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds.

Reviews (5)

 Add Rating & Review     114 Ratings   5 star values:        22    4 star values:        48    3 star values:        24    2 star values:        15    1 star values:        5

Reviews (5)

Add Rating & Review     114 Ratings   5 star values:        22    4 star values:        48    3 star values:        24    2 star values:        15    1 star values:        5

Add Rating & Review

114 Ratings 5 star values: 22 4 star values: 48 3 star values: 24 2 star values: 15 1 star values: 5

114 Ratings 5 star values: 22 4 star values: 48 3 star values: 24 2 star values: 15 1 star values: 5

114 Ratings 5 star values: 22 4 star values: 48 3 star values: 24 2 star values: 15 1 star values: 5

  • 5 star values: 22 4 star values: 48 3 star values: 24 2 star values: 15 1 star values: 5

    Martha Stewart Member     Rating: 4 stars       08/30/2017   I love that this vegetarian dish is cheese free as this is rare. It was very tasty. However, I do agree there is a protein missing. Perhaps layering in some spinach or kale would fit the bill. I'd also like to request the writer to place "Preheat the oven to 400 degrees" in the proper place. There was 45 minutes of prep and stovetop cooking before the oven needed to be preheated. This is a waste of energy. Thank you for the recipe!  

Martha Stewart Member     Rating: 4 stars       09/09/2014   Again, very easy with a high impact in deliciousness. My only criticism is that, for a one-dish-meal, it lacks the level of protein needed to really leave you with a full feeling. I added a little mozzarella to the layers. Next time I make this, I'll add a little more protein.  

Martha Stewart Member     Rating: Unrated       08/02/2013   Good recipe! I used a couple jars of organic muir glen pasta sauce to make things go faster.. Turned out great! Also added sun dried tomatoes to the sauce. I made two batches so i could freeze one for later.  

Martha Stewart Member     Rating: 5 stars       09/06/2012   I agree with the ease and it surprisingly was delicious! I used fresh plum tomatoes instead of canned. I made the tomato sauce ahead of time which made it a breeze when layering for the casserole :)  

Martha Stewart Member     Rating: 5 stars       11/10/2011   This was very easy to make and it was delicious. I added diced celery and carrot to the tomato mixture for a little extra flavor.

    Martha Stewart Member

    Rating: 4 stars 08/30/2017

I love that this vegetarian dish is cheese free as this is rare. It was very tasty. However, I do agree there is a protein missing. Perhaps layering in some spinach or kale would fit the bill. I’d also like to request the writer to place “Preheat the oven to 400 degrees” in the proper place. There was 45 minutes of prep and stovetop cooking before the oven needed to be preheated. This is a waste of energy. Thank you for the recipe!

Rating: 4 stars

Rating: 4 stars 09/09/2014

Again, very easy with a high impact in deliciousness. My only criticism is that, for a one-dish-meal, it lacks the level of protein needed to really leave you with a full feeling. I added a little mozzarella to the layers. Next time I make this, I’ll add a little more protein.

Rating: Unrated 08/02/2013

Good recipe! I used a couple jars of organic muir glen pasta sauce to make things go faster.. Turned out great! Also added sun dried tomatoes to the sauce. I made two batches so i could freeze one for later.

Rating: Unrated

Rating: 5 stars 09/06/2012

I agree with the ease and it surprisingly was delicious! I used fresh plum tomatoes instead of canned. I made the tomato sauce ahead of time which made it a breeze when layering for the casserole :)

Rating: 5 stars

Rating: 5 stars 11/10/2011

This was very easy to make and it was delicious. I added diced celery and carrot to the tomato mixture for a little extra flavor.

All Reviews for Layered Eggplant and Polenta Casserole

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Layered Eggplant and Polenta Casserole

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest