Baked Polenta Parmigiana with Eggplant

Prep 20 min·Cook 50 min·Total 70 min·4 servings·VEGETARIAN·420 kcal

Ingredients

For the polenta

100 gr (3.5 oz.) fine polenta
500 ml (2 cups) water
1 tsp salt

For the eggplant

2 eggplants
2 Tbsp olive oil

For the tomato sauce

1 Tbsp olive oil
1 onion
2 garlic cloves
400 gr (14 oz.) chopped tomatoes (canned)
1 tsp Italian herbs (dried)
1 splash red wine (optional)
1 tsp sugar
salt (to taste)
pepper (to taste)

For the topping

200 gr (7 oz.) grated mozzarella
50 gr (1.8 oz.) grated parmesan (or vegetarian hard cheese)
1 handful basil (fresh leaves, optional)

Equipment: Baking sheet lined with parchment, Medium pot, Whisk, Frying pan, Baking dish, about 20 x 20 cm (8 x 8 inches), Pastry brush

Instructions

Roast the eggplant

1.Preheat the oven to 200°C (390°F) conventional heat. Wash the eggplants and slice them lengthwise into thin slices, brush with olive oil and spread on the baking sheet.
2.Roast for 15 to 20 minutes until the slices are soft and browned. Take them out and turn the oven down to 180°C (355°F).

Cook the polenta

1.Bring the water and salt to a boil in the pot. Pour in the polenta in a thin stream while whisking constantly.
2.Reduce the heat to medium-low and simmer the polenta for about 10 minutes, stirring now and then, until thick and creamy.
3.Grease the baking dish and spread the polenta evenly into it as the base.

Tomato sauce

1.Peel and finely chop the onion and garlic. Heat the olive oil in the pan and sweat both until translucent.
2.Add the chopped tomatoes, Italian herbs, the red wine if using and the sugar, and simmer the sauce uncovered for 10 to 15 minutes until thickened. Season with salt and pepper.

Layer and bake

1.Spread a layer of tomato sauce over the polenta, lay the eggplant slices on top and cover with the remaining sauce.
2.Scatter the mozzarella and parmesan over the top and bake at 180°C (355°F) for 20 to 25 minutes, until the cheese has melted and the surface is golden.
3.Let it rest briefly, garnish with fresh basil if you like and serve cut into squares.

Notes

Tip from my kitchen: let the polenta set in the dish for 5 minutes before the sauce goes on, then the base stays firm when you cut it. The eggplant may pick up dark patches in the oven, that is roasted flavor, not a mistake. A splash of red wine rounds the sauce off, with children at the table I use a spoon of balsamic vinegar instead. The bake tastes almost better on day two because the polenta soaks up the sauce, so make a double batch and freeze one dish. A green salad with lemon dressing goes alongside.

Nutrition per serving: 420 kcal · 20 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook