I found this recipe ages ago and knew I needed to try it! I had a vision board brunch with some friends and knew this would be a good option. Hubby doesn’t like eggplant, but I sure do!
The first version i mostly followed the recipe but halved it and the eggplant i had was a little small.
The second version I added some spices to the ricotta level, sliced the eggplant thinner and made the grits with additional spices as well.
I love making my own polenta cakes! I started with this recipe, removed the cheese and added italian spice!
The eggplant i sliced thinner and mostly peeled it. Next version i’ll definitely make sure to grill it or sprinkle with some salt for a bit to remove some of the water. I would probably double the sauce as well. I’m not able to each much red sauce, so i chose an organic sauce to make sure I had the best possibility of avoiding heartburn.
If you like eggplant and layered yummies, this is the recipe for you!
Eggplant Polenta Casserole
Ingredients
- 1 large eggplant (sliced into thin rounds )
- 18 ounces prepared polenta (1 tube) or a recipe of Grit Cakes
- 16 ounces ricotta cheese (1 container)
- ¼ cup Parmesan cheese
- 1 egg
- 24 ounces marinara sauce (1 jar) or more
- 12 ounces shredded mozzarella cheese
- Spices – italian seasoning, garlic powder, onion powder
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Spray the eggplant rounds with a little olive oil spray, then place on a baking sheet and roast in the oven for about 20-25 minutes.
- While the eggplant is roasting,
- If using slice the polenta into rounds. If grit cakes, cut them into 16 squares and slice them in half
- In a medium bowl combine the ricotta cheese, Parmesan cheese, and egg and any seasoning you would like .
- Once the eggplant is done, remove from the oven and turn it down to 350 degrees F (175 degrees C).
- Cut each round into 4 slices.
- Spread a little of the marinara sauce on the bottom of a 9×13 casserole pan.
- Place half of the polenta rounds/grit cakes on top of the sauce.
- Spread half of the ricotta mixture on top of the polenta/grit cakes.
- Place half of the eggplant rounds slices on top of the ricotta mixture.
- Sprinkle half of the mozzarella cheese on top of the eggplant, then spread half of the remaining marinara on top of the cheese.
- Then repeat layers: place the remaining polenta rounds/grit cakes, ricotta mixture, eggplant, and sauce.
- Cover the dish with aluminum foil and bake for 30 minutes,
- Remove the foil, sprinkle the rest of the mozzarella, and bake for about 15 additional minutes.
Verdict:
I thought this was a great recipe! I loved the option to make it even more yummy!
If you try round polenta, let me know what you think. If you change up the spices, let me know what worked best!
