Rating: 4.44 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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, Ida's Mandelbrot dipped in a fresh-brewed cup of coffee.

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total:
40 mins
Servings:
8
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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.

  • 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 Facts

201 calories; protein 9.4g; carbohydrates 22.9g; dietary fiber 4.4g; sugars 9.9g; fat 8.6g; saturated fat 2.7g; cholesterol 13.6mg; vitamin a iu 3882.9IU; vitamin c 20.9mg; folate 88.5mcg; calcium 241.6mg; iron 3.3mg; magnesium 45.5mg; potassium 393.8mg; sodium 598.7mg; thiamin 0.1mg.
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Reviews (16)

18 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
A great tasting dish - added fresh string beans and used Muir Glen Tomato Basil Sauce. Next time I'd add mushrooms - also would only cook it for 10 minutes in the oven Read More
Rating: 4 stars
10/29/2011
Delicious Casserole This was really delicious. I used a local organic marinara sauce. I added some onion and mushrooms to the sauteed vegetables. Did not add water when I added the fresh spinach and it worked fine. Used the tube polenta as suggested and was happy with the results. Read More
Rating: 4 stars
10/29/2011
Tasty and Easy I made my own polenta and covered the bottom of the pan with that instead of the slices. I also added an onion 2 cloves of garlic mushrooms and red pepper flakes. I had my serving minus the cheese and it tasted great and was nice and filling! Read More
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Rating: 5 stars
05/14/2013
Delicious with a few alterations I made this tonight and it was so great! I am allergic to eggplant so I substituted an 8oz package of fresh button mushrooms (I sliced them). After reading other reviews I decided not to use the 1/2 cup of water especially since I was incorporating mushrooms. I also added one large minced clove of fresh garlic when I added the spinach. I used some dry marjoram probably 1/2 tsp when I sauteed the vegetables as well. I didn't measure salt or pepper just seasoned to my liking. I made it vegan with Trader Joe's vegan shredded Mozzarella. It was SO TASTY! I would highly recommend this as a vegetarian or vegan dish that any meat eater would truly enjoy. It was very hearty I paired it with garlic bread which was a great because it was a bit on the saucy side. I'm so glad I omitted the extra water! GIVE IT A TRY! Pros: Fantastic healthy way to use polenta. Cons: A little watery. Read More
Rating: 5 stars
10/30/2011
Delicious fast and easy! I did not have a tube of polenta on hand so I made my own using instant. Great flavors. Read More
Rating: 5 stars
10/30/2011
This was very good. My husband LOVED it. Read More
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Rating: 5 stars
10/30/2011
This was delicious! I also used Trader Joe's organic polenta. Instead of using fresh spinach I simply used a box of the frozen chopped variety. I didn't think I liked polenta but the use in this dish gives it texture and makes you think you have more cheese in the dish than you do! Read More
Rating: 4 stars
05/13/2013
Super easy! Instead of precooking the vegetables all I did was layer the pre-made polenta zuchini eggplant spinach basil sauce and cheese (plus a little salt and pepper) in my backing dish (11x7 so everything cooked faster) and put it in the oven at 375 degrees F for 35 - 40 minutes. No pre-cook of anything and it turned out fantastic; vegetables were cooked perfectly. (I also added browned ground turkey to my sauce which was delish if you eat meat) Pros: Quick Healthy flavorful Cons: none Read More
Rating: 4 stars
01/21/2012
Great dish-wrong oil Olive oil does not like high heat so canola oil is a better option. Read More