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Layered Eggplant and Polenta Casserole
MARTHA STEWART10Ingredients
105Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (cut into 1/4-inch pieces)
- 4 cloves garlic (minced)
- 2 lb. plum tomatoes (fresh or canned, peeled and chopped)
- 1/4 tsp. coarse salt
- 1 Tbsp. balsamic vinegar
- 3/4 cup basil leaves (loosely packed)
- freshly ground pepper
- 1 1/4 lb. eggplant (medium, sliced into 1/4-inch rounds)
- 16 oz. polenta (precooked, sliced into 1/4-inch rounds)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium350mg15% |
| Potassium870mg25% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C50% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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