1. Preheat oven to 450ºF & coat a 9-by-13-inch baking dish with cooking spray. 2. Heat oil in a large nonstick skillet over medium-high heat. 3. Add eggplant, zucchini, mushrooms, salt and pepper, red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. 4. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. 5. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. 6. Remove from the heat and stir in basil. 7. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. 8. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. 9. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. 10. Let stand for about 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
