Comfort Food Eggplant Casserole
4 Points Plus Per Serving - Recipe Makes 6 Servings (Alternately 3 Points Plus Per Serving for 8 Servings)
Serves: 6
  • 1 package pre-prepared polenta, sliced into thin rounds
  • 1 jar Trader Joe’s Rustico Pomodoro Pasta Sauce
  • handful basil leaves
  • handful flat leaf parsley (mostly leaves)
  • 1 small yellow onion
  • 2 cloves garlic, peeled
  • 1 large eggplant, sliced into ¼" rounds
  • kosher salt
  • fresh ground black pepper
  • crushed red pepper flakes
  • Italian seasoning
  • ½ cup grated Parmesan cheese
  • ¼ cup whole wheat bread crumbs
  • non-stick cooking spray
  1. Clean eggplant and proceed to slice into ¼" rounds.
  2. Place eggplant rounds in a colander and generously sprinkle with kosher salt.
  3. Let eggplant sit in colander while you prep the remaining ingredients. *See Comfort Food Zucchini Casserole for remaining prep instructions*
  1. Preheat your oven to 400F.
  2. Cover casserole with tin foil and bake covered for 40 minutes.
  3. At 40 minutes, pull Casserole out, remove tin foil and sprinkle bread crumbs on top. Lightly spray with non-stick cooking spray and put back into the oven for 5 additional minutes. If bread crumbs are not brown and crispy, switch oven to Broil for an additional 2 minutes of cooking time.
  4. Pull out of oven and let cool for at least 10 to 15 minutes before cutting.
Recipe by EverydayMaven™ at