Servings 0
Ingredients
- Nonstick olive or coconut oil cooking spray
- 1 (14-ounce) tube prepared organic polenta (cut into ¼-inch slices)
- 1 tsp extra-virgin olive oil
- 1 eggplant (unpeeled, diced small)
- 2 medium zucchini (diced small)
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 12 oz fresh spinach
- 1½ cups organic Italian-style tomato sauce
- ½ cup fresh basil leaves (roughly chopped)
- ½ cup shredded mozzarella cheese
- ½ cup water
Instructions
- Preheat the oven to 450ºF. Lightly coat a 9x13-inch baking dish with nonstick spray.
- Sauté the veggies: In a large nonstick skillet, heat the olive oil over medium-high. Add the diced eggplant, zucchini, salt, and pepper. Cook, stirring occasionally, until the veggies are tender and just beginning to brown (about 4–6 minutes).
- Steam the spinach: Add ½ cup of water and the spinach to the skillet. Cover and let it steam for about 3 minutes, stirring once, until wilted.
- Make it saucy: Stir in the tomato sauce and let it heat through (1–2 minutes). Remove from heat and mix in the fresh basil.
- Layer it up: Arrange the polenta slices in a single layer at the bottom of your baking dish (trim to fit if needed). Spoon the veggie-sauce mixture on top and sprinkle with mozzarella.
- Bake for 15 minutes, or until bubbling and the cheese is melted.
- Let it rest for 5–10 minutes before slicing and serving. (This helps it firm up and slice beautifully.)