You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1 tablespoon olive oil
  • 1 (1 pound) eggplant, peeled and cut into about 1/2-inch cubes
  • 1 cup vertically sliced onion
  • 1 (14.5-ounce) can diced, peeled tomatoes or 1 3/4 cups diced, peeled tomatoes
  • 1 cup rinsed, drained canned Great Northern beans
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups 2 percent reduced-fat milk
  • 1 1/2 cups water
  • 1 cup yellow cornmeal
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon coarse salt
  • 1 cup (4-ounces) shredded part-skim mozzarella cheese

Instructions

  1. To prepare eggplant filling, heat oil in a large nonstick skillet over medium-high heat.  Add onion and eggplant; cook, stirring occasionally, until eggplant is lightly browned, about 7 minutes. Remove from heat; add tomatoes, beans, basil, salt and pepper and stir to combine.
  2. Preheat oven to 400F.  Grease a 2-quart baking dish.
  3. To prepare polenta, combine milk and water in a large saucepan.  Whisk in cornmeal.  Cook over medium-high heat, whisking constantly, until thickened, about 4 minutes.  Remove from heat; whisk in cheese, butter and salt.
  4. Spread half the polenta (it will be a thin layer) in baking dish; top with eggplant mixture and remaining polenta.  Sprinkle with mozzarella.  Bake 25 minutes or until flecked with brown and bubbly.
Recipe by Jean Kressy. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.  25 Dinners on a Diet  

Videos You Might Also Like

The recipe was originally published as Polenta with Eggplant, Tomatoes and White Beans on Relish.com

Didn't find what you were looking for? Try another search: