Polenta & Vegetable Bake

Preparation

1. Preheat oven to 450 degree F. Coat a 9×13-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, 4-6 minutes.
3. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1-2 minutes. Remove from the heat and stir in basil.
4. 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.
5. Bake until bubbling and the cheese has just melted, 12-15 minutes. Let stand for about 5 minutes before serving.

Tips

Per serving: 215 calories; 8 g fat (3 g saturated fat, 4 g mono unsaturated fat); 14 mg cholesterol; 27 g carbohydrates; 9 g protein; 6 g fiber; 667 mg sodium; 187 mg potassium

Nutrition Bonus: Vitamin A (35% daily value), Calcium & Vitamin C (25% dv), Fiber (23% dv).

Exchanges: 1.5 starch, 1 vegetable

Contributed by: EatingWell.com

This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee.