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Savory Sunday: Easy Eggplant, Sausage and Squash Meals 5
Meal Prep

Savory Sunday: Easy Eggplant, Sausage and Squash Meals

Make 4 Quick Dishes on Sunday, Eat Well the Rest of the WeekSet aside a couple of hours on Sunday night to prep a bubbling pot of polenta, an Italian sausage sauté, roasted vegetables, and an herby green olive tapenade. These components can be assembled into four nights of easy meals like Eggplant Parm Stacks and Sausage Sloppy Joes that can be on the table in 15 minutes or less during the week.  
Meal Prep Savory Sunday meal planning

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.

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