Roasted Eggplant and Mushroom Casserole with Polenta

Roasted Eggplant and Mushroom Casserole with Polenta

Chewy and Tangy Eggplant and Mushroom Polenta Bake

Sick of boring, uninspired eggplant dishes? This Italian-style vegetarian shepherd's pie is here to shake things up! Unlike traditional eggplant recipes, this one features a rich, flavorful eggplant and mushroom layer topped with creamy polenta and a tasty fennel salad. Get ready to savor every bite!

Gear Up:If your cast-iron skillet isn't well-seasoned, use a heavy-bottomed ovenproof skillet or enameled cast iron pan.

This recipe was cherry-picked from our Easy Weeknight Vegetarian Main Dishes lineup.

• Yield: 6 to 8 servings
• Difficulty: Easy peasy
• Time: 1 hr 45 mins

Ingredients (19)

For the filling:

• 3 tablespoons olive oil
• 1 1/2 pounds Japanese eggplant, cubed
• 1 pound cremini mushrooms, trimmed and quartered
• 1/3 cup dry red wine
• 1/2 medium yellow onion, diced
• 1 teaspoon dried oregano
• 3/4 teaspoon red pepper flakes
• Salt
• 5 medium garlic cloves, minced
• 1/2 cup green olives, pitted and chopped
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup water
• Freshly ground black pepper

For the polenta and assembly:

• 3 cups water, plus more as needed
• 2 cups whole milk
• 2 teaspoons kosher salt
• 1 1/2 cups polenta (or coarsely ground cornmeal)
• 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
• 1 1/2 cups shredded fontina cheese (about 5 ounces)

Let's Get Cooking!

For the filling:

1. Preheat your oven to 350°F and place a large, well-seasoned or enameled cast-iron skillet in the oven while heating.
2. Take the heated skillet out of the oven and add 1 tablespoon oil, letting it heat up for 1 to 2 minutes. Toss in the cubed eggplant and roast until soft and starting to brown, stirring halfway through, about 25 minutes.
3. Carefully transfer the hot skillet to the stovetop and remove the roasted eggplant to a medium bowl. Set aside.
4. Add another tablespoon of oil to the skillet and place over high heat until shimmering. Toss in the mushrooms and cook, stirring rarely, until browned, about 8 minutes. Pour in the wine, stir, and cook until the liquid has completely evaporated. Reduce heat to medium-low, then transfer the mushrooms to the bowl with the eggplant.
5. Add the remaining tablespoon of oil to the skillet and warm it up. Add the onion, oregano, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until the onion has softened and start to brown, about 5 minutes. Add the minced garlic and cook, stirring often, until fragrant, around 1 minute.
6. Add the chopped olives, reserved eggplant and mushrooms, and any accumulated juices in the bowl. Stir in the crushed tomatoes, water, salt, and pepper. Bring the mixture to a simmer. Reduce heat to low, then cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile, start preparing the polenta.

For the polenta and assembly:

1. Combine the measured water, milk, and salt in a large saucepan, then bring to a simmer over high heat. Reduce the heat to low and, whisking constantly, add the polenta slowly in a thin, steady stream until all of it is incorporated and there are no lumps.
2. Cook, stirring or whisking every few minutes, until the polenta pulls away from the sides of the pan and the grains have softened, about 20 minutes. If the polenta starts to thicken too quickly, add more water a 1/4 cup at a time. Stir in the Parmesan cheese. Set aside.
3. Pour the polenta evenly over the eggplant and mushroom mixture in the skillet. Sprinkle the fontina cheese evenly over the polenta. Place the skillet in the oven and broil until the cheese is bubbly and golden, about 4 minutes. Remove from the oven, let it cool for 5 minutes, then serve with a side of fennel salad.

Pro Tip: Feel free to experiment by tweaking the spices, adding other veggies, or swapping out the cheeses to create your unique version of this delightful dish!

Fennel Salad:

• 2 fennel bulbs, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Optional: Shaved Parmesan cheese for garnish

Mix all the ingredients together in a bowl and toss well. Season to taste and serve alongside your Eggplant and Mushroom Polenta Bake!

1. Aside from the fennel salad, ensure your cast-iron skillet is well-seasoned, or use a heavy-bottomed ovenproof skillet or an enameled cast-iron pan for the Eggplant and Mushroom Polenta Bake.
2. The recipes for this chewy and tangy bake can be found in our Easy Weeknight Vegetarian Main Dishes lineup, a collection of quick and simple dishes perfect for those busy weeknights.
3. For uncategorized enthusiasts seeking unique eggplant creations, this Italian-inspired polenta bake offers a refreshing twist on traditional recipes.
4. Following the instructions, once the polenta and cheese are evenly spread over the eggplant and mushroom layer, carefully transfer the skillet to the oven for a golden, bubbly finish, keeping in mind that the skillet and its contents should be ovenproof.

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