LAYERED EGGPLANT AND POLENTA CASSEROLE

Steps:

• Preheat the oven to 400°F, with a rack in the upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add the tomatoes and salt, and cook, stirring occasionally, until the sauce has thickened, about 30 minutes. Stir in the vinegar, oregano, and basil; season with pepper. Remove the sauce from the heat.
• Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush the eggplant slices with the remaining tablespoon oil. Working in batches, lay the slices in skillet in a single layer; cook until browned and beginning to soften, 2 to 3 minutes per side. Transfer to a plate.
• Spoon about 1/2 cup tomato sauce into a 9-inch-square baking dish, spreading to coat evenly. Arrange the eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over the eggplant, and arrange the polenta rounds in slightly overlapping slices on top. Repeat with the sauce and another layer of eggplant. Finish by dotting with the remaining tomato sauce.
• Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove the foil; continue baking until the sauce is lightly caramelized and the eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.
• (Per serving)
• Calories: 156
• Fat: 3g
• Cholesterol: 0mg
• Carbohydrate: 30g
• Sodium: 343mg
• Protein: 5g
• Fiber: 7g