Baked Eggplant & Chard Polenta Lasagna

FOR THE FILLING

1 Italian eggplant, sliced thin

4 cups chard, chopped

1 cup Daiya mozzarella

1 1/2 cups tomato sauce

1 cup onions, sliced

1/2 cup whole wheat flour

1/2 cups whole wheat breadcrumbs

1/4 cup vegan “egg”

5 cloves garlic, minced

3 tbsp olive oil, divided

1/2 tsp sea salt

1/4 tsp black pepper

FOR THE POLENTA

3 cups vegetable broth

3 cups water

1 3/4 cups organic cornmeal

1 tbsp almond milk

1 tsp sea salt

Olive oil for greasing

• Preheat oven to 375 degrees
• For the polenta, bring water and vegetable broth to a boil
• Once boiling, add salt and cornmeal and reduce to a simmer
• Whisk continuously for about 15 minutes, until the cornmeal is well mixed
• Remove from heat and whisk in almond milk
• Spread polenta thin onto greased baking sheet until about 1/4 inch thick
• Set in refrigerator to set for about 30 minutes
• While it cools, dredge eggplant slices through flaxseed egg
• Mix together flour and breadcrumbs and then coat slices with it
• Place slices on a baking sheet, drizzle with 1 tbsp olive oil and bake at 375 degrees for 30 minutes, turning half way through
• Then, cook garlic and onion in 2 tbsp oil in a frying pan over medium heat, stirring frewquently for about 5 minutes
• Add chard and continue to stir for 5 more minutes, until chard is wilted
• Cut polenta sheet in half and place onto a greased 8 X 8 baking pan
• Layer chard and onions ontop of that, then layer with sauce
• Add eggplant slices ontop of that, then top with Daiya
• Place the other half of the polenta sheet ontop and bake at 375 degrees for about 30 minutes