Baked Polenta with Eggplant

3 1/2 cups water, divided to 1 cup and 2 1/2 cups
1 1/2 cups cornmeal
1 1/2 tsp. salt, divided 1 tsp and 1/2 tsp
1 Tbsp. olive oil
3 medium Japanese eggplant or regular eggplant to yield about 4 cups, dice the eggplant
8 oz. mushrooms, sliced
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp. dried basil
1/2 tsp. pepper
2 cups marinara sauce
6 oz. shredded reduced-fat mozzarella cheese

In a medium bowl, mix cornmeal with 1 cup of the water. In a heavy saucepan, bring remaining 2 1/2 cups water and 1 teaspoon of the salt to a boil over high heat. Reduce heat to medium and add cornmeal mixture slowly to boiling water, stirring constantly. Reduce heat further to a simmer; continue cooking and stirring the cornmeal until thickened, at least 10 minutes. Spread mixture evenly in a 13-by-9-inch baking pan prepared with cooking spray.

Heat olive oil in a large skillet over medium heat. Sauté eggplant, mushrooms, onion, garlic, basil, pepper and remaining salt until eggplant is tender, about 10 minutes.

Spread marinara sauce over polenta. Top with eggplant mixture and cheese. Bake in preheated 350-degree oven for 20 to 25 minutes. Let stand 10 minutes before serving. Makes 12 servings.
Enjoy with a mixed green salad.

Per serving: Calories 160, protein 6 g., carbohydrates 28 g., total fat 5 g., saturated fat 2 g., cholesterol 10 mg., sodium 550 mg., fiber 3 g.,