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1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking
dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat.
Add eggplant, zucchini, salt and pepper and cook, stirring
occasionally, until the vegetables are tender and just beginning
to brown, 4 to 6 minutes. Add water and spinach; cover and cook
until wilted, stirring once, about 3 minutes. Stir marinara sauce
into the vegetables and heat through, 1 to 2 minutes. Remove
from the heat and stir in basil.
3. Place polenta slices in a single layer in the prepared baking
dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese,
top with the eggplant mixture and sprinkle with the remaining
3/4 cup cheese. Bake until bubbling and the cheese has just
melted, 12 to 15 minutes.
Let stand for about 5 minutes before serving.
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