Savory Sunday: Easy Eggplant, Sausage and Squash Meals

Eggplant Parm Stacks with Zucchini over Soft Polenta  

READY IN 15 min. SERVINGS 4

ASSEMBLY

STEP 1 Preheat oven to 425℉. Line a baking sheet with parchment. Combine 1 (24 oz) jar marinara sauce with ¼ cup grated Parmesan cheese.

STEP 2 On parchment-lined baking sheet, arrange 8 large eggplant slices. Top each one with 2 zucchini slices, 2 tbsp marinara sauce, and 1 tbsp shredded mozzarella cheese. Repeat layering of eggplant, zucchini, marinara, and cheese once more.

STEP 3 Bake until vegetables are warm and cheese is melted, about 10–12 min.

STEP 4 Meanwhile, to a medium heatproof bowl, add 3 cups cooked polenta, 2 tbsp butter, and 2 tbsp water. Cover and microwave 2–3 min., until hot. Stir vigorously with a spoon or whisk until polenta is smooth. Garnish with basil leaves, if desired.

Tapenade-Crusted Salmon with Marinated Eggplant   

READY IN 15 min. SERVINGS 4

ASSEMBLY

STEP 1 Preheat oven to 375℉.

STEP 2 Arrange 4 (6 oz) salmon fillets skin-side down on parchment-lined baking sheet. Season with salt and pepper. Spread 2 tbsp green olive tapenade on top of each salmon fillet and coat each with 1 tbsp panko bread crumbs. Bake until fish is cooked through, 10–12 min. Serve with eggplant.

STEP 3 Meanwhile, chop 20–25 eggplant slices. In medium bowl, whisk 2 tbsp olive oil, 2 tbsp sherry vinegar, 2 tbsp chopped mint, and ½ tsp minced garlic. Add chopped eggplant and ¼ cup pomegranate seeds, tossing to coat. Season with salt and pepper.

Sausage Sloppy Joes with Crispy Polenta Fries    

READY IN 15 min. SERVINGS 4

ASSEMBLY

STEP 1 Using the parchment lining, remove refrigerated cooked polenta from the loaf pan. Cut into 1-inch-thick steak fries. To gallon-size resealable plastic bag, add ¾ cup flour, salt, and pepper. Add polenta pieces into bag, gently shake to coat with flour. Chop 3 tbsp parsley.

STEP 2 In a 12-inch nonstick skillet, heat ¼ cup canola oil on high. Working in batches, fry polenta until golden brown, about 6–7 min., turning over once halfway through. Transfer to a paper towel-lined plate. Season with salt.

STEP 3 Meanwhile, in a medium pot, combine 2 cups cooked crumbled sausage, ¾ cup ketchup, 2 tbsp yellow mustard, 2 tbsp brown sugar, 2 tsp Worcestershire sauce, chopped parsley, salt, and pepper. Heat on medium-high until mixture is simmering. Reduce heat to low and cook 5 min., stirring occasionally. Divide sloppy joe mixture among 4 hamburger buns. Serve with polenta fries.

Orecchiette with Zucchini and Sausage   

READY IN 15 min. SERVINGS 4

ASSEMBLY

STEP 1 Heat large pot of salted water to boil on high. Add ¾ (16 oz) pkg orecchiette and cook according to package directions. Reserve ½ cup cooking liquid. Drain orecchiette in colander.

STEP 2 Meanwhile, in 12-inch skillet, cook 2 tsp minced garlic and ½ cup green olive tapenade in 1 tbsp olive oil on medium 1 min., stirring. Add 1½ cups cooked crumbled sausage and ½ cup fat-free half & half. Heat to a simmer, 2–3 min., stirring occasionally. Stir in 2 cups roasted zucchini.

STEP 3 Toss sausage mixture with orecchiette. Season with salt and pepper. If mixture seems dry, add cooking liquid as needed.