Polenta And Vegetable Bake

Directions

Preheat oven to 450 degree F.

Coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat.

Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.

Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes.

Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.

Remove from the heat and stir in basil.

Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.

Sprinkle with ¾ cup cheese, top with the eggplant mixture and sprinkle with the remaining ¾ cup cheese.

Bake until bubbling and the cheese has just melted, 12 to 15 minutes.

Let stand for about 5 minutes before serving.