Serves 4-6 and recipe can be doubled.
¼ C Olive oil
2 C. Crimini mushrooms, sliced
1 Medium onion, diced
1-2 cloves garlic
1 large Eggplant cut into 1” cubes (baked in a 375 degree oven for 20 minutes until dry)
½ to 1 28 oz. can of whole San Marzano tomatoes
1 T. Capers (optional)
1 C. Fresh basil, coarsely chopped
Salt and pepper
One recipe Polenta, herbed or plain (see basics below)
In a large skillet heat the olive oil. Add the mushrooms and sauté until colored. Add the onions and garlic. Saute for 5-7 minutes. Add the eggplant and sauté until colored and cooked down slightly, about 10 minutes. Add the tomatoes, crushing slightly and continue cooking until all the veggies are well blended, about 10 minutes. Add the capers and the basil and set aside.
Prepare Polenta. Polenta must be used while soft.
Preheat the oven to 350. In an oiled 8x8 baking dish, spread a layer of polenta, top with a layer of eggplant mixture. Continue alternating ingredients finishing with a top layer of polenta.
Cover the dish loosely with foil. Bake for 30 minutes, until the lasagna is hot all the way through. Uncover and place under the broiler just until the top is gently browned. Remove and let rest for 10 minutes before serving.
Casserole may be topped with tomato, or our Meatless Sauce, a drizzle of olive oil or your favorite veggies.
Note - MimicCreme is no longer available. My suggested replacement is my creamy Quick Bechamel Sauce...