Eggplant and Polenta Casserole

Ingredients

• 2 tablespoons grape seed oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds fresh or canned plum tomatoes, peeled and chopped
• 1 tablespoon balsamic vinegar
• 1/2 tsp italian seasoning
• 1/4 cup fresh basil chopped
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 log polenta, sliced into thinly
• sea salt and black pepper to taste

Instructions

1. Preheat oven to 400 degrees
2. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
5. 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.
6. In a large skillet, add enough oil to coat the bottom. Add polenta slices and cook until slightly brown on both sides
7. Spoon about 1/2 cup tomato sauce into a 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.
8. Cover with foil and bake until bubbling, about 30 minutes
9. Remove foil and continue baking about 15 minutes more
10. Remove from oven, let cool slightly, and serve

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