Description
Baked Orzo With Eggplant And Mozzarella is a comforting Mediterranean-inspired dish featuring tender orzo, silky sautéed eggplant, rich tomato sauce, and a golden layer of melted mozzarella. It bakes into a creamy, sliceable casserole that is hearty, satisfying, and perfect for sharing.
Ingredients
Scale
- 12 ounces dry orzo pasta (about 340 grams)
- 1 large eggplant, diced (about 1 pound or 450 grams)
- 2 cups shredded mozzarella cheese (about 225 grams)
- ½ cup grated parmesan cheese (about 50 grams)
- 2 cups tomato sauce (about 480 milliliters)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil. Cook the orzo until al dente according to package instructions. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the diced eggplant and cook for 8 to 10 minutes until tender and lightly golden.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- In a large bowl, combine the cooked orzo, sautéed eggplant mixture, tomato sauce, salt, and black pepper. Mix gently to combine.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the shredded mozzarella evenly over the top, then finish with grated parmesan.
- Bake for 25 to 30 minutes until the cheese is melted, bubbling, and lightly golden.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- Cook the orzo just until al dente to prevent it from becoming too soft after baking.
- Allow the baked dish to rest before serving so it sets properly.
- Freshly shredded mozzarella melts more smoothly than pre-shredded varieties.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 35 mg