Vegan Polenta, Kale & Eggplant Casserole

Lucas and I are far from vegans in the present day, but both of us have green pasts. I was a vegan for over 5 years and a vegetarian for another 4 years and Lucas was a vegetarian for many years as well, so needles to say we appreciate a good meatless meal and in this case a vegan meal. This is a super good, low cal, healthy & hearty casserole!

 

Ingredients:

2 medium sized eggplants cut into ¼ inch slices

1 16 ounce log polenta (found in the Italian foods aisle) cut into ¼ inch rounds

1 small bunch kale- stems removed, rinsed and chopped

For the sauce:

1 tablespoon olive oil

3 cloves garlic, minced

1 medium yellow onion

1 28 ounce crushed tomatoes

3 fresh plum tomatoes, diced

¼ teaspoon sugar

1 tablespoon balsamic vinegar

5 fresh basil leave

1 teaspoon dried oregano

Salt & pepper

How to:

-Heat oven to 400

-In a large sauce pan, add olive oil & cook the onion & garlic until soft (about 8 mins)

-Add fresh tomatoes, and cook another 2 to 3 minutes

-Add canned tomatoes, sugar, basil, oregano, vinegar and salt & pepper to taste

-Cover sauce and simmer for about 30 minutes, until sauce thickens

-While the sauce is cooking, brown the eggplant slices (each side about 2 minutes) in a pan over medium heat and set aside

-In a 9x9 pan, pour about 3/4 cup of sauce, making the first layer

-Then arrange a layer of eggplant and kale and spoon over more sauce

-Add a polenta layer and more sauce

-Repeat until all the ingredients are used

-Spoon over the last of sauce on top layer

-Cover with foil and bake 30 minutes

-Remove foil and bake another 15 minutes

-Serve warm