Polenta and Vegetable Bake | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, diced
• 1 small zucchini, finely diced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup water
• 1 10-ounce bag baby spinach
• 1-1/2 cups prepared marinara sauce, preferably lower-sodium
• 1/2 cup chopped fresh basil
• 1 14-ounce tube prepared polenta, sliced lengthwise into 6 thin slices
• 1-1/2 cups shredded part-skim mozzarella cheese (divided)