> Skip to content

Recipe  •  4 December 2018

 

Eggplant and roasted tomato polenta lasagne

A healthier, flavour-packed version of a heart-warming comfort dish, from Modern Australian Vegan.

It takes some time to assemble this dish, but the savoury flavours of roasted eggplant, tomatoes, pesto, toasted pine nuts and creamy polenta are well worth it. You won’t miss the cheese or saturated fat of the classic meaty version in this flavour-packed dish.

Eggplant and Roasted Tomato Polenta Lasagne

Serves 8

Prep: 45 mins, plus cooling time

Cook: 45 mins.

Ingredients

  • 1.2 litres water
  • 160g coarse polenta (not instant)
  • 1½ tsp sea salt
  • 1 large eggplant, cut into 2.5cm cubes
  • 350g cherry tomatoes, halved
  • 3 cloves garlic, thinly sliced
  • 4 tbsp extra-virgin olive oil
  • 360ml tomato passata
  • 240ml vegan basil pesto
  • 6 large basil leaves, cut in thin ribbons
  • 60g pine nuts, toasted

METHOD

Line a 23 × 23cm baking dish with baking paper and brush it with a little olive oil.

In a large saucepan over a high heat, bring the water to the boil. Stirring constantly, add the polenta in a thin stream. Add 1⁄2 teaspoon of the salt, reduce the heat to medium, and continue to stir until the polenta is fully cooked. (It will be creamy and smooth with no ‘bite’ when you taste it.)

Pour the polenta into the prepared baking dish and allow to cool for a bit. Cover and refrigerate for at least 2 hours or overnight or until set.

Preheat the oven to 200°C.

Sprinkle the eggplant cubes with 1⁄2 teaspoon of the salt and place in a colander to drain for 30 minutes. Rinse and gently squeeze out any remaining water.

In a large baking tray, toss the eggplant cubes and cherry tomatoes with sliced garlic and 3 tablespoons of extra-virgin olive oil. Spread evenly, and roast, stirring once or twice, for 30 minutes. Remove from the oven, and reduce the temperature to 190°C.

When the polenta has set, carefully turn it out of the dish. Cut into thirds, and slice each third horizontally into 3 equal pieces so you have 9 polenta ‘lasagne sheets.’ Handle carefully using a spatula, but don’t worry if they break – just fit them back together in the dish.

To assemble the lasagne, brush the baking dish with the remaining extra-virgin olive oil. Spread 120ml of tomato passata over the bottom of the dish and cover with 3 pieces of polenta. Top with half of the tomato–eggplant mixture and half of the pesto, followed by another layer of polenta. Add another 120ml of tomato passata, the remaining eggplant–tomato mixture and the remaining pesto. Top with the final layer of polenta and spread the remaining tomato passata evenly over the top. Cover and bake for about 40 minutes or until hot and bubbling.

Just before serving, sprinkle basil and toasted pine nuts over the top of the lasagne. Serve hot.

Feature Title

Modern Australian Vegan
Going, being and staying vegan has never been so simple with this comprehensive cookbook of over 160 healthy, delicious and entirely plant-based recipes.
Read more

More features

See all recipes
Recipe
Banana chocolate-chip oat cookies

Try your hand at this delicious vegan cookie recipe.

Recipe
Spinach, mushroom and goat cheese toast

There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.

Recipe
Candied Orange Peel Chocolate Babkas

This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.

Recipe
Onigiri (rice balls)

Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).

Recipe
Jamie Oliver’s Meatball Traybake

Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.

Recipe
Gimme S'more Cake

Britney sang it and I (mis)heard it.

Recipe
Olive Oil Cake with Peaches and Cream

Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.

Recipe
Basil, Courgette and Pistachio Pasta

The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.

Recipe
Triple Garlic Crispy Chicken with Green Rice and Sauce

Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.

Recipe
Tropical Prawns with Plantain and Pickled Shallots

This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.

Recipe
Bangers and tomato rice

This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.

Recipe
Roasted banana ice cream with choc fudge sauce

This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image