Savory casserole layered with eggplant and creamy polenta.
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Nutrition per Serving
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
- 1Begin 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.
- 2Begin 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.
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.
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