Eggplant Polenta Casserole: Savory Layers

Ingredients

Estimated total cost: €7.46 · €1.24/serving

• 2 tablespoons of exquisite extra-virgin olive oilEst. price €0.08–€0.20
• 4 cloves of fresh garlic, finely minced (crush with knife blade to release oils)Est. price €0.10–€0.25
• 1/4 teaspoon of artisanal coarse saltEst. price €0.02–€0.06
• 1 tablespoon of aged balsamic vinegarEst. price €0.25–€0.60
• Freshly ground pepper, to tasteEst. price €0.01–€0.03
• 1 1/4 pounds of medium eggplant, cut into 1/4-inch rounds (salt and let sit to remove bitterness)Est. price €1.25–€2.50
• 1 yellow onion, sliced into 1/4-inch cubes (soak in cold water for extra crispness)Est. price €0.30–€0.60
• 2 pounds of ripe plum tomatoes, peeled and diced (blanch in hot water for easy peeling)Est. price €2.00–€4.00
• 1 tablespoon of roughly chopped fragrant fresh oreganoEst. price €0.15–€0.30
• 3/4 cup of basil leaves, gathered loosely and roughly choppedEst. price €1.50–€3.00

Steps

1. 1

   Begin by preheating the oven to 400°F and positioning a rack in the upper third. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Sauté the onion and garlic until they are soft and slightly golden, which should take around 8 minutes. Introduce the tomatoes and salt, then simmer the mixture until it thickens, approximately 30 minutes. Incorporate the vinegar, oregano, and basil into the sauce, seasoning with pepper to taste. Finally, take the sauce off the heat once all ingredients are well combined.

2. 2

   Begin by preheating a large cast-iron skillet or grill pan over medium heat. Take the eggplant slices and lightly coat them with the one tablespoon of oil that is left. In batches, arrange the slices in a single layer on the skillet. Allow them to cook until they are nicely browned and starting to become tender, approximately 2 to 3 minutes on each side. Once done, move the cooked slices to a plate for later use.

3. 3

   Begin by spreading approximately 1/2 cup of tomato sauce evenly in a 9-inch-square baking dish. Place the eggplant slices closely together in a single layer on top of the sauce. Pour around 1 cup of tomato sauce over the eggplant and layer the polenta rounds slightly overlapping each other on top. Repeat this process with another layer of eggplant and finish by adding dollops of the remaining tomato sauce on top.

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• Cultural note

  The combination of eggplant, polenta, and Mediterranean flavors like garlic, basil, and balsamic vinegar reflects the influence of Italian cuisine in this dish. Polenta is a staple food in Italian cooking, known for its versatility and comforting qualities.

• Seasonal note

  Eggplant, tomatoes, and basil are typically in season during the summer months, making it an ideal time to prepare this dish. However, eggplant is available year-round in many regions.

• Health note

  This Eggplant Polenta Casserole is a nutritious dish rich in fiber, vitamins A and C, and antioxidants. It is a good source of plant-based protein and healthy fats from olive oil.