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“Delicious! ;) Low Calorie & Heart Healthy - The EatingWell Healthy in a Hurry Cookbook (2006) - December 2005/January 2006. This comforting and healthful vegetarian casserole is perfect on a cool night or any time of the year, especially when we were having torrential storms and one minute it was hot and the next freezing cold!:) Why not make it a meal and enjoy with a glass of Zinfandel and for dessert biscotti dipped in a fresh-brewed colada de café (Cuban coffee).Also - diabetes appropriate/low cal/heart healthy/low cholesterol in other words, healthy!”

Ingredients Nutrition


  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.

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