Roasted Eggplant and Tomato Polenta with Pesto

Name: Roasted Eggplant and Tomato Polenta with Pesto
Cook time: 45 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup coarse polenta (not instant); 1 large Italian eggplant, cut in 1-inch cubes; 12 oz cherry tomatoes, halved OR peeled tomatoes?; 3 cloves garlic, thinly sliced; 4 tbsp extra-virgin olive oil; 1% cups Tomato Sauce; 1/2 package of beefless crumbles; 1 pkg fresh basil, reserve 10 large leaves for sauce and garnish; 2 cups spinach approximately; 1/2 cup pine nuts preferably toasted; 2 tbsp walnut or almonds preferably toasted; 2 tbsp oil original recipe calls for 1/4 cup; 1/2 tsp salt; 2 tbsp lemon juice; 1 garlic clove; 2 tbsp nutritional yeast; 1/4 tsp pepper; 2 TB. extra-virgin olive oil; 2 cloves garlic, peeled, smashed, and finely chopped; ½ tsp. kosher salt; 1 28-oz. can peeled plum tomatoes, with juice, preferably San Marzano; ¼ cup dry white wine; 4 leaves fresh basil, torn; ¼ tsp. freshly ground black pepper; Vegan mozzarella; 1/2 cup pine nuts, toasted, optional; 6 large basil leaves, cut in thin ribbons (chiffonade)

5 steps

Cook:45min

Updated at: Wed, 13 Aug 2025 21:07:42 GMT

Nutrition balance score

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Ingredients

0 servings

1 cuppolenta

coarse, not instant

1eggplant

large Italian, cut in 1-inch cubes

12 ozcherry tomatoes

halved OR peeled tomatoes?

3cloves garlic

thinly sliced

4 Tbspextra-virgin olive oil

1 cupsTomato Sauce

0.5 packagebeefless crumbles

Instructions

Step 1

Make polenta as per package instructions in instant pot. Before polenta starts to cool and set, transfer to 3 "greased" glass baking pans. Cool completely.

Step 2

Pesto: place basil leaves in food processor and add spinach to top of bowl. Add other ingredients and process until smooth. Makes about 2 cups. Can be stored in freezer.

Step 3

Tomato sauce: 1 In a large saucepan over medium-high heat, heat extra-virgin olive oil. When oil is shimmering (but before it begins to smoke), add garlic and kosher salt. Cook, stirring, for 30 seconds, to allow garlic to release its fragrance without browning. 2 Add plum tomatoes with juice and white wine to the pan, and cook for 5 minutes. 3 Using a potato masher or a large fork, crush tomatoes. Reduce heat to medium, and cook, stirring occasionally, for 10 more minutes. 4 Stir in basil and black pepper, and remove from heat. 5 Use immediately, or pour into freezer-safe containers with 1-inch (2.5cm) headspace and freeze for up to 3 months. Makes approx 3.5 cups.

Step 4

Sweat peeled and cubed eggplant with salt for 30 minutes. Toss eggplant, sliced cherry tomatoes, and garlic with olive oil. Spread evenly on baking sheet and roast in the oven for 30 mins at 400. Stir halfway through

Step 5

To assemble lasagna, brush the baking pan with remaining 1 tablespoon extra-virgin olive oil. Spread ½ cup Tomato Sauce over bottom of pan, and cover bottom of pan with 1 layer of polenta. Top with ½ of tomato-eggplant mixture, 1/2 the thawed crumbles, and ½ of Summer Pesto, followed by another layer of polenta. Add another ½ cup Tomato Sauce, remaining eggplant-tomato mixture, remaining crumbles, and remaining Summer Pesto. Top with final layer of polenta, spread remaining Tomato Sauce evenly over top. Add cheese if desired Cover and bake for about 40 minutes or until hot and bubbly. Add pinenuts and basil if desired.