Recipe for Eggplant-Polenta Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
2 tsp olive oil
1 med eggplant, (1 to 1 1/4 lbs.)
peeled and cut into 1-inch chunks
2 med portobello mushrooms
stemmed and cut into chunks
1 x zucchini
cut into 1-inch chunks
1 x yellow summer squash
cut into 1-inch chunks
2 med clove garlic, minced
25 oz jarred pasta sauce
15 oz canned white beans, rinsed and drained
24 oz prepared polenta roll, sliced
(about 1/2 inch thick)
Instructions:
Instructions: 8 TO 10 SERVINGS DAIRY-FREE

In large, deep nonstick skillet, heat oil over medium heat. Add eggplant and mushrooms; cook, stirring often, until eggplant has softened, 8 minutes. Add zucchini, squash and garlic and cook until squash is just tender, about 6 minutes. Stir in pasta sauce and beans. Reduce heat to low and simmer stirring occasionally, 30 minutes.

Preheat oven to 350F. With vegetable cooking spray, coat a 13 x 9-inch baking dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese. Spoon sauce mixture on top. Sprinkle with remaining cheese.

Bake until bubbly, about 40 minutes. Let cool 10 to 15 minutes before cutting.

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