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Eggplant has a reputation for either being breaded and fried in oil, or watery and flavorless. In this Italian take on a vegetarian shepherd's pie, eggplant is oven-roasted in a heavy-bottomed pan, then combined with sautéed mushrooms, onions, crushed tomatoes, and olives to make a thick, chunky vegetable filling. This is then covered with a layer of cooked cheesy polenta and broiled until.
Eggplant and mushroom polenta bake is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Eggplant and mushroom polenta bake is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggplant and mushroom polenta bake using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant and mushroom polenta bake:
- Prepare For the Polenta
- Prepare 1 cup polenta
- Prepare 2 cups water
- Prepare 1 cup full cream milk
- Prepare 1 packet white onion soup
- Prepare To taste salt
- Get For the vegetables
- Take 4 eggplants
- Prepare 1 onion chopped finely
- Prepare 1 leek chopped
- Make ready 1 punnet mushrooms
- Make ready 6 large tomatoes chopped
- Take As needed
- Take 2 tablespoon oil for frying
- Prepare 250 g grated cheese
Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce. This Baked Italian Polenta and Vegetables made with eggplant, mushrooms, zucchini, and spinach all in a rich marinara sauce with garlic and mozzarella cheese is the most delicious vegetarian comfort food. Arrange eggplant slices snugly in a single layer.
Instructions to make Eggplant and mushroom polenta bake:
- Make the polenta by boiling the water, adding salt and when boiling whisk in polenta. Stir continuously and add milk and butter. Add the onion powder and continously stir. If it goes too thick, add water or milk, lower the heat after 20 minutes. Set aside
- Chop the mushroom into 4, chop the eggplant into small pieces and set aside. Fry the onion until translucent and add the mushroom and tomato. Chop the leek and add into the pan then add the eggplant to create a stew. Add more water as needed
- In an oven dish, layer the dish with the stew then the polenta then add the grated cheese on top. Add into the oven for 20 minutes. Remove from the oven and serve.
Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce. Top each round with a slice of mozzarella cheese. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
Above is learn how to cook dinner eggplant and mushroom polenta bake, very simple to make. Do the cooking phases accurately, relax and use your coronary heart then your cooking will be scrumptious. There are many recipes you can try from this website, please find what you need. If you happen to like this recipe please share it with your mates. Joyful cooking.
