Description
Baked Orzo With Eggplant And Mozzarella is a comforting and flavorful dish that’s perfect for a weeknight meal. Tender orzo pasta is layered with roasted eggplant and melted mozzarella cheese for a satisfying and healthy-ish twist on a classic Italian-inspired casserole.
Ingredients
– 1 cup uncooked orzo pasta
– 1 medium eggplant, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– Salt and black pepper, to taste
– 1 cup marinara or tomato sauce
– 1 1/2 cups shredded mozzarella cheese
– 1/4 cup grated parmesan cheese
– Fresh basil leaves, for garnish
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook the orzo according to package instructions until al dente. Drain and set aside.
3. 3. In a large bowl, toss the eggplant cubes with the olive oil, oregano, garlic powder, salt, and black pepper until well coated.
4. 4. Spread the eggplant cubes on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. 5. In a 9×13 inch baking dish, spread half of the cooked orzo in an even layer. Top with half of the roasted eggplant cubes and half of the marinara sauce.
6. 6. Sprinkle half of the mozzarella cheese over the top.
7. 7. Repeat the layers of orzo, eggplant, marinara, and mozzarella cheese.
8. 8. Top with the grated parmesan cheese.
9. 9. Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. 10. Remove from the oven and let cool for 5 minutes. Garnish with fresh basil leaves before serving.
Notes
This dish can be made ahead of time and refrigerated until ready to bake. Adjust the baking time as needed if the dish is chilled. For a creamier texture, stir in 1/4 cup of ricotta cheese or heavy cream to the marinara sauce.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian