This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee.

Makes 8 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup water
10 ounces baby spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices
1 1/2 cups shredded part-skim mozzarella, divided

1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

NUTRITION INFORMATION: Per serving: 215 calories; 8 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 27 g carbohydrate; 9 g protein; 6 g fiber; 670 mg sodium; 187 mg potassium.

Nutrition bonus: Vitamin A (35% daily value), Calcium & Vitamin C (25% dv), Fiber (23% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 1/2 starch, 1 vegetable

RELATED RECIPES: Golden Polenta & Egg with Mustard Sauce | Creamy Gorgonzola Polenta with Summer Squash Sauté | Polenta Biscotti | Lasagna Rolls | Athenian Orzo

This recipe is easy, low-calory, and a favorite when our vegetarian daughter visits from college. Her friends rave about it.

Anonymous, Indianapolis, IN

I actually think this recipe is more like 2.5 stars, so I'm being a little generous. I thought this was pretty good. My only issue was that the polenta wasn't really distinguishable to the mouth after being baked. I wonder if browning the slices of polenta in a skillet first would help with that.

, Salem, MA

This is really good. I have made it many times. I use much less cheese, sometimes just a sprinkle of parm. And it's still really good!

Anonymous, Troy, NY

I've made this several times and we love it. It is filling and healthy but very flavorful as well. I personally love the flavor and texture of the polenta.

Melinda, Austin, Tx

Delicious!

Anonymous

We love it. I've made for friends and neighbors and it's a hit. Maybe browning it as someone suggested would make it even better. It's a beloved recipe for me.

agnes, Salt Lake City, UT