- 1 eggplant
- 1 bell pepper
- 1 yellow onion
- 4 cloves garlic
- Butter or any oil
- 1–2 tablespoons Bragg’s Liquid Aminos
- Variety of spices, such as smoked paprika, cayenne and oregano
- Lemon juice to taste
- 18 ounces precooked polenta
- 1 package precooked sausage
- 1–2 jars marinara sauce
- Parmesan cheese, to top if desired
About this recipe
Alexa Lindahl rarely makes this fan favorite the same way twice, improvising and substituting ingredients each time. “It’s hard to mess this dish up,” she says, “so it’s really about what you enjoy putting in there and just making sure there’s enough moisture and flavor for it all to come together in the oven.”
Preheat oven to 350°. Slice or dice eggplant, pepper, onion and garlic. Sauté onion and garlic in 1–2 tablespoons butter or oil until translucent. Add vegetables along with liquid aminos, spices and lemon juice. Sauté until just cooked, about 10–12 minutes, adding more butter or oil as needed.
Meanwhile, cut polenta and sausage into ½ inch slices. Season polenta to taste and fry in butter or oil in batches over medium high heat until heated through and crispy on both sides, about 7–10 minutes. In separate pan, cook sausage over medium/high heat until crisp.
Pour a layer of sauce into a baking or casserole dish, followed by vegetables and sausage then polenta slices. Top with more sauce to cover, then cheese if desired. Cover with foil and bake for 30–40 minutes. Optionally, remove foil and increase heat for a few minutes to crisp cheese topping. Let sit for about 10 minutes before serving.