Layered Eggplant and Polenta Casserole - extra-virgin olive oil

Method

• Preheat the oven to 400F, with a rack in the upper third.
• In a medium saucepan, heat 1 tablespoon oil over medium heat.
• Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
• Add the tomatoes and salt, and cook, stirring occasionally, until the sauce has thickened, about 30 minutes.
• Stir in the vinegar, oregano, and basil; season with pepper.
• Remove the sauce from the heat.
• Meanwhile, heat a large cast-iron skillet or grill pan over medium heat.
• Lightly brush the eggplant slices with the remaining tablespoon oil.
• Working in batches, lay the slices in skillet in a single layer; cook until browned and beginning to soften, 2 to 3 minutes per side.
• Transfer to a plate.
• Spoon about 1/2 cup tomato sauce into a 9-inch-square baking dish, spreading to coat evenly.
• Arrange the eggplant slices snugly in a single layer.
• Spoon about 1 cup tomato sauce over the eggplant, and arrange the polenta rounds in slightly overlapping slices on top.
• Repeat with the sauce and another layer of eggplant.
• Finish by dotting with the remaining tomato sauce.
• Cover with foil; bake until bubbling and juicy, about 30 minutes.
• Remove the foil; continue baking until the sauce is lightly caramelized and the eggplant is tender, about 15 minutes more.
• Remove from oven; let cool slightly, and serve.
• (Per serving)
• Calories: 156
• Fat: 3g
• Cholesterol: 0mg
• Carbohydrate: 30g
• Sodium: 343mg
• Protein: 5g
• Fiber: 7g