Eggplant collage

Vegan Eggplant polenta Bake

Print this recipe!
Serves 1

This #MeatlessMonday we’re tapping Tinsley Meloy, founder of gluten-free food delivery service DICED, and all out gluten-free guru for her fav recipes.

This recipe for Eggplant Polenta Bake is perfect for a chili night in with that special someone!

Check it out for yourself and see what else Tinsley has in store as she takes over #MeatlessMonday this month.


P.S. Read our interview with the Diced founder for more insight into how started her business.

P.P.S Did we mention by CHLOE. fans get a 30% discount? Type in DICED<3CHLOE before checking out to unlock your deal!



5 oz eggplant, cubed

1 tsp olive oil

½ clove garlic, minced

4 oz tomato sauce

¾ cup water

2 Tbsp basil, chopped + extra for garnish

½ tsp sea salt

3 Tbsp polenta

2 Tbsp vegan mozzarella


Preheat the oven to 350°.

Fill a large bowl with cold water and a pinch of sea salt and soak the eggplant cubes for 15 minutes – this removes the bitterness from the eggplant.

Drain and pat dry on paper towels.


In a large nonstick skillet, heat the olive oil over medium high heat. Add garlic and cook for one minute, then add the eggplant and stir.

Add the tomato sauce, water, chopped basil, and sea salt, turn the heat to low, cover and cook for 25 to 30 minutes.

Set aside.


Bring a small pot of water to boil and add a pinch of sea salt.

Using a whisk, add the polenta making sure no lumps form.

Continue cooking, stirring once in a while to prevent it form sticking to the bottom. The polenta will thicken as it cooks.


In a lightly oiled baking dish, arrange the eggplant mixture on the bottom. Top with the polenta in an even layer.

Cover with vegan mozzarella and bake in the oven for 10 minutes.

Turn on the broiler and cook another minute until the cheese has melted and bubbles.


Garnish with chopped fresh basil and serve hot.