Eggplant Polenta Strata with Garlicky Tomato Sauce & Cave Aged Gruyère
 
Prep time
Cook time
Total time
 
Naturally gluten free, this easy main is a delicious alternative to baked pasta dishes.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 eggplants, sliced into rounds
  • Olive oil
  • 1 log pre-cooked polenta
  • 2 cups Gruyère, grated
  • 1 large tin diced tomatoes
  • 4 cloves garlic, crushed
  • 1 onion, finely chopped
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • Freshly ground pepper
  • Fresh basil, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice eggplants horizontally into rounds, brush with olive oil and lay in a single layer across two baking sheets. Bake for 20 minutes, until the tops of the eggplants start to brown slightly. Reduce oven heat to 375.
  3. In a large pan, sauté garlic and onions in olive oil until translucent. Add tin of diced tomatoes, thyme and oregano and simmer on medium high heat until slightly reduced.
  4. Slice log of polenta into ¼ inch rounds.
  5. In a large casserole dish, lay down a layer of polenta slices then top with a layer of baked eggplant slices. Spoon a quarter of your tomato mixture over top and sprinkle a quarter of your grated Gruyère over that. Repeat layering until all the polenta and eggplant are gone, reserving some tomato mixture for the top. Finish with a healthy grating of Gruyère.
  6. Bake for 25 minutes at 375 until the cheese starts to bubble and brown slightly. Remove from oven and garnish with a healthy handful of fresh basil.
Recipe by Port and Fin at https://portandfin.com/eggplant-polenta-strata-with-garlicky-tomato-sauce-cave-aged-gruyere/