Baked Aubergine Polenta | Mediterranean Casserole with Mozzarella

Preheat the oven to 200 °C top/bottom heat. Wash the aubergines, trim the ends, and cut into approx. 1 cm thick slices. Sprinkle lightly with a little salt and let sit for 10 minutes, then pat dry. Heat half of the olive oil in a large pan and fry the aubergine slices in batches on both sides until golden brown. Drain on paper towels.

Finely dice the onion and garlic cloves. Heat the remaining olive oil in the same pan, then sauté the onion and garlic until translucent. Add the chopped tomatoes and dried oregano. Season to taste with salt and black pepper and simmer gently over medium heat for about 10 minutes, until the sauce thickens slightly.

Bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. Reduce the heat to the lowest setting and let the polenta swell for about 5 to 7 minutes, stirring occasionally.