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Layered Eggplant and Polenta Casserole
http://www.marthastewart.com/348932/layered-eggplant-and-polenta
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Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Basil, loosely packed leaves
(
3/4
cup
)
Eggplant, medium
(
1 1/4
pounds
)
Garlic
(
4
cloves
)
Plum tomatoes, fresh or canned
(
2
pounds
)
Yellow onion, cut into 1/4-inch pieces
(
1
)
Condiments
Balsamic vinegar
(
1
tablespoon
)
Cooking & Baking
Olive oil, extra-virgin
(
2
tablespoons
)
Pepper, Freshly ground
(
1
)
Salt, coarse
(
1/4
teaspoon
)
Pasta & Grains
(16-ounce) log precooked polenta
(
1
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,557 recipes
Social Stats
47.4
Rating
1-100
1
Tweets
48
Facebook
Likes
4,797
StumbleUpon
Views
111
PinterestPins
Recipe Stats
Published July 30, 2011 (1 year ago).
8 people saved this recipe.
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