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.
extra-virgin olive oil
small zucchini, finely diced
freshly ground pepper
prepared marinara sauce, preferably lower-sodium
chopped fresh basil
prepared polenta, sliced lengthwise into 6 thin slices
shredded part-skim mozzarella, divided
Preheat oven to 450 degree F. Coat a 9-by-13-inch baking
dish with cooking spray.
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.
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.
Calories 215, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 14 mg, Sodium 667 mg, Carbohydrate 27 g, Fiber 6 g, Protein 9 g, Potassium 187 mg. Daily Values: Vitamin A 35%, Vitamin C 25%, Calcium 25%. Exchanges: Starch 1.5, Vegetable 1.
Percent Daily Values are based on a 2,000 calorie diet