Ingredients
-
2
-
1
-
4
-
2
-
1/2
-
1
-
1
-
3/4
-
-
-
1 1/4
-
16
-
-
-
Directions
Layered Eggplant and Polenta Casserole, 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 pairing 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 This recipe is for fall weather and the coming of winter – I know I am getting ahead of myself but I want to save this, MarthaStewart com with some tweaking , This is probably a 5 star recipe with a little tweaking It was really tasty, but it was a lot of work (2 skillets plus oven, and in my case I cooked the polenta in a pot, also!) I’ll mix some spaghetti sauce in with the polenta next time Also, when the recipe says tomato sauce, I think it means the tomato/onion/mushroom mixture, which for me wasn’t anything close to a sauce Also, the recipe says pepper when I think it means red pepper flakes, so I inadvertently didn’t add those until the very end Would’ve been a lot better with the heat mixed evenly through This is a great mixture of ingredients, but the recipe could use some polishing and tweaking Thanks for posting Manami, I hope to try it again!
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Steps
|
1
Done
|
Preheat Oven to 400f Degrees With Rack in Upper Third. |
|
2
Done
|
in a Medium Saucepan, Heat 1 Tablespoon Oil Over Medium Heat; Add the Onion, Garlic, and Mushrooms Cook, Stirring, Until Soft and Lightly Golden, About 8 Minutes. |
|
3
Done
|
Add Tomatoes and Salt, and Cook, Stirring Occasionally, Until Sauce Has Thickened, About 30 Minutes. |
|
4
Done
|
Stir in Vinegar, Oregano, Basil & Italian Seasoning; Season With Pepper. |
|
5
Done
|
Remove Sauce from Heat. |
|
6
Done
|
Meanwhile, Heat a Large Cast-Iron Skillet or Grill Pan Over Medium Heat; Lightly Brush Eggplant Slices With the Remaining Tablespoon Oil. |
|
7
Done
|
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. |
|
8
Done
|
Transfer to a Plate. |
|
9
Done
|
Spoon About a Cup Tomato Sauce Into a 9-Inch Square Baking Dish, Spreading to Coat Evenly; Arrange Eggplant Slices Snugly in a Single Layer. |
|
10
Done
|
Spoon About 1 Cup Tomato Sauce Over Eggplant, and Arrange Polenta Rounds in Slightly Overlapping Slices on Top. |
|
11
Done
|
Repeat With Sauce and Another Layer of Eggplant. |
|
12
Done
|
Finish by Dotting With Remaining Tomato Sauce. |
|
13
Done
|
Cover With Foil; Bake Until Bubbling and Juicy, About 30 Minutes. |
|
14
Done
|
Remove Foil; Continue Baking Until Sauce Is Lightly Caramelized and Eggplant Is Tender, About 15 Minutes More. |
|
15
Done
|
Remove from Oven; Let Cool Slightly, and Serve. |
