Layered Eggplant And Polenta Casserole - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, cut into 1/4-inch slices
4 garlic cloves, minced
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes, peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms (use button or cremini)
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves, roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants, sliced into 1/4-inch rounds
16 ounces log precooked polenta, sliced into 1/4-inch rounds

Preparation

Preheat oven to 400\u00b0F degrees with rack in upper third.
In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes.
Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes.
Stir in vinegar, oregano, basil & Italian seasoning; season with pepper.
Remove sauce from heat.
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil.
Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side.
Transfer to a plate.
Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer.
Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top.
Repeat with sauce and another layer of eggplant.
Finish by dotting with remaining tomato sauce.
Cover with foil; bake until bubbling and juicy, about 30 minutes.
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more.
Remove from oven; let cool slightly, and serve.