The Recipes

Eggplant and Polenta Bake

I had half of an eggplant leftover from another recipe that I needed to use up today.  I wanted to have the flavors of eggplant parmesan without all of the deep-frying, and I think I was successful.

Eggplant and Polenta Bake


- 1/2 eggplant, peeled and diced
- 1/3 of a 14/5-oz. can of tomato sauce
- 1 garlic clove, minced
- 1/4 c. kalamata olives, diced
- 1/6 of a yellow onion, diced
- 1/4 small green bell pepper, diced
- pinch of red pepper flakes
- 1 T. tomato paste
- 1/4 c. polenta, cooked according to package instructions
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat 1 T. of olive oil in a skillet.  Add the onion, eggplant and bell pepper and season with salt.  Let them cook for 6 minutes.  Add the garlic and stir for an additional minute.  Add in the red pepper and stir, then add in the tomato paste, stirring again to wake it up.  Now add the tomato sauce, seasoning again with salt and pepper.  Let it simmer while you prepare your polenta.

Prepare the polenta according to package instructions.  Feel free to use a quick-cooking polenta, which will be ready in about 3 minutes.  Season it with salt and pepper.  *Note: You can certainly cook the polenta in stock, or a combination of stock and milk, and then finish it with a few tablespoons of butter, but I wanted a healthier dish today.

Pour the eggplant mixture into a small oven-safe dish and spoon the polenta on top to create a crust. Transfer to the oven and bake for 20 minutes.