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Layered Eggplant and Polenta Casserole

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

3/4 cup

Basil, loosely packed leaves

1 1/4

lbs Eggplant, medium

4 cloves

Garlic

1 tbsp

Oregano, fresh

2

lbs Plum tomatoes, fresh or canned

1

Yellow onion, cut into 1/4-inch pieces

1 tbsp

Balsamic vinegar

1

log precooked polenta

1

Pepper, Freshly ground

1/4 tsp

Salt, coarse

2 tbsp

Olive oil, extra-virgin