Description
Comforting and cheesy, this Baked Orzo With Eggplant And Mozzarella is a family-friendly dinner that’s quick to prepare and full of flavor. Tender orzo pasta is combined with roasted eggplant, tangy tomatoes, and melted mozzarella for a delicious one-pan meal.
Ingredients
– 1 cup uncooked orzo pasta
– 1 medium eggplant, diced
– 2 cups diced tomatoes
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. – Preheat oven to 375°F.
2. – In a large bowl, combine the orzo, eggplant, tomatoes, 1 cup of the mozzarella cheese, Parmesan, garlic, olive oil, oregano, salt, and pepper. Mix well.
3. – Transfer the mixture to a 9×13 inch baking dish. Top with the remaining 1 cup of mozzarella cheese.
4. – Bake for 30-35 minutes, until the orzo is tender and the cheese is melted and bubbly.
5. – Let stand for 5 minutes before serving.
Notes
For extra flavor, try roasting the eggplant before mixing it into the dish. You can also add in other vegetables like spinach or zucchini. Leftover baked orzo can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian