Eggplant, Zucchini, Polenta Bake (GF)

Ingredients

• 1 large zucchini, sliced
• 1 small eggplant, sliced
• 1 cup ricotta cheese, low fat
• 1/2 cup parmesan cheese, shredded
• 25 oz marinara sauce, low sodium
• 18 oz tube polenta
• 1 tbsp. dried parsley
• 1 tbsp. fresh savory
• 1/2 tbsp. fresh thyme
• 1/2 tbsp. fresh sage
• 1 tsp oregano

Instructions

1. Wash and slice eggplant and zucchini in 1/2 inch thick slices with skin on.
2. Slice 1/2 tube of polenta into 1/2 inch slices and finely crumble remaining half of tube.
3. Combine ricotta cheese and grated parmesan cheese.
4. In a 13 X 9" glass baking dish evenly layer sliced polenta, eggplant, zucchini, marinara sauce and cheese mixture.
5. Repeat layers using crumbled polenta in last layer or polenta. Final layer should be marinara sauce and cheese.
6. Sprinkle with dried parsley and bake covered with foil in preheat 350° oven for 25 minutes.
7. Remove foil and bake additional 5-8 minutes until top layer of cheese bubbles and slightly browns.
8. Can be cut into individual portion sizes and frozen in airtight container for up to 3 months. To reheat, warm in preheated 250° oven for 30 minutes.

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