What's This?
Serving size 8
Total Time


2 Tbsp extra virgin olive oil1 medium eggplant, diced1 small zucchini, finely diced½ tsp salt½ tsp freshly ground pepper½ cup water10 oz baby spinach1 ½ cup prepared marinara sauce, preferably lower-sodium½ cup chopped fresh basil14 oz prepared polenta, sliced lengthwise into 6 thin slices1 ½ cup shredded part-skim mozzarella, divided


1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.

3. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 215
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Saturated Fat 3gm 15%
  • Monounsaturated Fat 4gm
  • Total Carbohydrates 27gm 9%
  • Fiber 6gm 6%
  • Protein 9gm
  • Cholesterol 14mg 5%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, Low Calorie, Vegetarian, Cheese, Vegetable, Tomato, Zucchini, Eggplant, Spinach, Italian, Easy, Baking, Fall, Entertaining

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