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Layered Eggplant And Polenta Casserole

163 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
398
FAT
26%
CHOL
0%
SOD
23%

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Ingredients for 6 servings

2 tablespoons extra-virgin olive oil

1 yellow onion, cut into 1/4-inch pieces

4 cloves garlic, minced

2 pounds fresh or canned plum tomatoes, peeled and chopped

1/4 teaspoon coarse salt

1 tablespoon balsamic vinegar

3/4 cup loosely packed basil leaves

Freshly ground pepper

1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds

1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds

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