VT-Eggplant-Polenta Casserole

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* Exported from MasterCook *

 

Eggplant-Polenta Casserole

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 medium eggplant -- (1 to 1 1/4 lbs)

--peeled and cut into 1-inch chunks

2 medium portobello mushrooms -- stemmed and cut into chunks

1 zucchini -- cut into 1-inch chunks

1 yellow summer squash -- cut into 1-inch chunks

2 medium cloves garlic -- minced

25 ounces pasta sauce

15 ounces white beans -- 1 can, rinsed and drained

24 ounces prepared polenta roll -- sliced about 1/2-inch thick

8 ounces soy mozzarella or mozzarella cheese -- shredded (2 cups)

 

In large, deep nonstick skillet, heat oil over medium heat. Add eggplant and

mushrooms; cook, stirring often until eggplant has softened, 8 minutes. Add

zucchini, squash and garlic and cook until squash is just tender, about 6

minutes. Stir in pasta sauce and beans. Reduce heat to low and simmer,

stirring occasionally, 30 minutes.

 

Preheat oven to 350F. With vegetable cooking spray, coat a 13 x 9-inch baking

dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded

cheese. Spoon sauce mixture on top. Sprinkle with remaining cheese.

 

Bake until bubbly, about 40 minutes. Let cool 10 to 15 minutes before cutting.

 

Per serving 334 cal; 16g prot; 11g total fat (2g sat. fat); 45g carb; 0 chol;

1,006mg sod; 7g fiber

 

S(Formatted by Karen):

" on 12/10/02 "

 

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Per Serving (excluding unknown items): 612 Calories; 12g Fat (17.1% calories

from fat); 27g Protein; 101g Carbohydrate; 19g Dietary Fiber; 25mg Cholesterol;

131mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 5654 0 0 0 27014 922