Polenta with Eggplant, Tomatoes and White Beans

High Cotton Food Styling and Photography
  • Yield: 6 servings


Eggplant filling:
1tablespoon olive oil
1 (1 pound) eggplant, peeled and cut into about 1/2-inch cubes
1cup vertically sliced onion
1 (14.5-ounce) can diced, peeled tomatoes or 1 3/4 cups diced, peeled tomatoes
1cup rinsed, drained canned Great Northern beans
1/4cup chopped fresh basil
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
2cups 2 percent reduced-fat milk
1 1/2cups water
1cup yellow cornmeal
1/4cup grated Parmigiano Reggiano cheese
1tablespoon unsalted butter
1/2teaspoon coarse salt
1cup (4-ounces) shredded part-skim mozzarella cheese


  1. To prepare eggplant filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and eggplant; cook, stirring occasionally, until eggplant is lightly browned, about 7 minutes. Remove from heat; add tomatoes, beans, basil, salt and pepper and stir to combine.
  2. Preheat oven to 400F. Grease a 2-quart baking dish.
  3. To prepare polenta, combine milk and water in a large saucepan.  Whisk in cornmeal. Cook over medium-high heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in cheese, butter and salt.
  4. Spread half the polenta (it will be a thin layer) in baking dish; top with eggplant mixture and remaining polenta. Sprinkle with mozzarella. Bake 25 minutes or until flecked with brown and bubbly.


For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes. 

25 Dinners on a Diet

Nutritional Info *per serving

  • Calories 301
  • Fat 11g
  • Saturated Fat 5g
  • Cholesterol 26mg
  • Sodium 649mg
  • Carbohydrate 39g
  • Fiber 7g
  • Sugars 9g
  • Protein 15g