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Layered Eggplant And Polenta Casserole

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Layered Eggplant And Polenta Casserole

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, cut into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 2 pounds fresh or canned plum tomatoes, peeled and chopped
  • 1/4 teaspoon coarse salt
  • 1 tablespoon balsamic vinegar
  • 3/4 cup loosely packed basil leaves
  • freshly ground pepper
  • 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
  • 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds
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Published 2014-09-09 14:15:34 (2 years ago).

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