🍆 Layered Eggplant Polenta Casserole

Name: Layered Eggplant Polenta Casserole
Total time: 60 min
Yield: 4 servings
Ingredients: 400 g Eggplants, sliced into thick rounds; 300 g Ready-made polenta, sliced; 30 g Tomato paste; 400 g Canned peeled tomatoes; 200 g Mozzarella, grated; 150 g Ricotta; 100 g Onions, diced; 30 ml Olive oil; 5 g Oregano, dried; 5 g Salt; 2 g Black pepper

540 kcal · 60 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g Eggplants, sliced into thick rounds
300 g Ready-made polenta, sliced
30 g Tomato paste
400 g Canned peeled tomatoes
200 g Mozzarella, grated
150 g Ricotta
100 g Onions, diced
30 ml Olive oil
5 g Oregano, dried
5 g Salt
2 g Black pepper

Instructions

1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. Fry the eggplant slices in a little olive oil in a pan until golden brown on both sides.
3. Heat 1 tbsp of olive oil in a pot and sauté the onions until translucent.
4. Stir in the tomato paste and sauté for 1 minute.
5. Add the peeled tomatoes, salt, pepper, and season with oregano.
6. Simmer the sauce for 10 minutes over medium heat.
7. Layer the baking dish alternately with polenta, eggplant, and sauce.
8. Spread the ricotta and mozzarella over the final layer.
9. Bake the casserole for 25 minutes in the oven until the cheese melts and bubbles.

Nutrition per serving

kcal: 540
Protein: 22 g · Fett/Fat: 28 g · Carbs: 58 g