'/> Sharing My Joy: Recipe: Eggplant Polenta Lasagna

Monday, February 9, 2015

Recipe: Eggplant Polenta Lasagna


I have a great recipe to share on this Meatless Monday! This one was introduced to me several years ago by one of my vegetarian friends. You will not miss the meat in this at all - and you don't even have to cook any pasta. Simply layer eggplant, polenta, sauce and cheese and then bake. Super simple and delicious! You could easily add additional veggies in, or even a layer of pesto would be good!

1 large eggplant
1 package (18 oz) pre cooked polenta
1 24 oz jar of tomato pasta sauce of your choice
16 oz fresh mozzarella (pre sliced package is easy!)

1. Slice eggplant and polenta into 1/4 inch slices.
2. Lightly panfry both eggplant and polenta slices in olive oil, set aside.
3. Spread a thin layer of sauce on the bottom of a 13 x 9 pan.
4. Arrange a layer of polenta on bottom of pan. Follow with eggplant, cheese and sauce, continuing to alternate layers.
5. Bake at 375 for 35-40 minutes. Let cool, top with fresh basil.

*Note: You can use shredded or block mozzarella instead of fresh.

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