Eggplant, Zucchini & Polenta Bake (GF)
October 1, 2016
Category
Recipes
Eggplant, Zucchini & Polenta Bake (GF)
Persons
16
Prep Time
15 minutes
Cook Time
30 minutes
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
- Wash and slice eggplant and zucchini in 1/2 inch thick slices with skin on.
- Slice 1/2 tube of polenta into 1/2 inch slices and finely crumble remaining half of tube.
- Combine ricotta cheese and grated parmesan cheese.
- In a 13 X 9" glass baking dish evenly layer sliced polenta, eggplant, zucchini, marinara sauce and cheese mixture.
- Repeat layers using crumbled polenta in last layer or polenta. Final layer should be marinara sauce and cheese.
- Sprinkle with dried parsley and bake covered with foil in preheat 350° oven for 25 minutes.
- Remove foil and bake additional 5-8 minutes until top layer of cheese bubbles and slightly browns.
- 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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