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Italian Polenta Pie

yield: 8 total time: 65 minutes
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Ingredients

  • 1 1/2 cups polenta
  • 6 cups water
  • 3 teaspoons fine grain sea salt
  • eggplant mixture
  • 2 eggplants large, about 2 ½ lb / 1.2 kg, cubed, not sure how to cube an eggplant? Look here
  • 2 cloves garlic minced
  • 1 handful fresh basil leaves chopped
  • 29 ounces tomato sauce
  • 1 tablespoon olive oil
  • 2 teaspoons fine grain sea salt
  • 1/2 cup water
  • mozzarella cheese or vegan cheese
  • fresh basil
  • red pepper flakes optional

Nutrition

  • Calories : 170 calories
  • Carbohydrate : 28 grams
  • Cholesterol : 5 milligrams
  • Fat : 6 grams
  • Fiber : 8 grams
  • Protein : 4 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 1980 milligrams
  • Sugar : 13 grams
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