Ratatouille Polenta Bake

Please pass the polenta. Love the loads of veggie topping!

  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 6

1
medium onion, coarsely chopped (1/2 cup)
1
medium bell pepper, coarsely chopped (1 cup)
1
small unpeeled eggplant, (1 pound), diced (2 cups)
1
medium zucchini, diced (1 cup)
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1
tube (16 ounces) refrigerated plain polenta (or any flavor)
2
tablespoons shredded Parmesan cheese
3/4
cup finely shredded mozzarella cheese (3 ounces)
1/4
cup chopped fresh parsley

  • 1 Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
  • 2 Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  • 3 Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Expert Tips

Eggplant is an exceptional choice for a low-fat eating plan. There are only 20 calories in each 1/2 cup. Keep in mind that a pound of uncooked eggplant will yield about half a pound when cooked. Use part-skim mozzarella cheese to lower the fat in this dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
10 mg
10 %;
Sodium
830 mg
830 %;
Total Carbohydrate
45 g
45 %
(Dietary Fiber
6 g
6 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
26%;
Calcium
24%;
Iron
16%;
Exchanges:
2 Starch; 3 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.