Aubergine Polenta Casserole Recipe

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 med aubergine, (1 to 1 1/4 lbs.)
  •     peeled and cut into 1-inch chunks
  • 2 med portobello mushrooms
  •     stemmed and cut into chunks
  • 1 x zucchini
  •     cut into 1-inch chunks
  • 1 x yellow summer squash
  •     cut into 1-inch chunks
  • 2 med clove garlic, chopped
  • 25 ounce jarred pasta sauce
  • 15 ounce canned white beans, rinsed and liquid removed
  • 24 ounce prepared polenta roll, sliced
  •     (about 1/2 inch thick)
  • 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)

Description

8 TO 10 SERVINGS DAIRY-FREE In Large, Deep Nonstick Skillet, Heat Oil Over Medium Heat. Add In Aubergine And Mushrooms; Cook, Stirring Often, Till Aubergine Has Softened, 8 Min.…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe



Found Country:US image description
Back to top