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Cheesy Eggplant & Orzo Casserole

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Cheesy eggplant with orzo casserole is a perfect weeknight night. You can make it ahead and redhead in the oven. Feel free to substitute quinoa, rice, brown rice, or even another grain, like faro for the orzo.

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 2 cups cooked orzo (about 1 cup uncooked)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cups mushrooms, sliced
  • 1 large eggplant, cubed (you can peel your eggplant, if you prefer)
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (25 ounce) jar of Arrabiata Sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 1/4 cup parsley, minced

Details

Preparation time 30mins
Cooking time 50mins
Adapted from jessicaerinjarrell.blogspot.com

Preparation

Step 1

Preheat oven to 375º. Lightly coat a 8 x 8 casserole pan with cooking spray.

In a large skillet, heat olive oil over medium heat. When warm, add onion and red pepper. Sauté 2-3 minutes. Add mushrooms to the pan, sauté for another 2-3 minutes. Add eggplant, and sauté for 7-10 minutes, or until all veggies have softened. Add garlic to the pan, sauté for 30 seconds.

In a separate non-stick pan, toast cooked orzo with crushed red pepper, pepper, and salt for 1-2 minutes. Set aside.

Remove eggplant mixture from heat. Add Arrabiata sauce, orzo, and 1/2 cup mozzarella. Toss to combine.

Distribute a thin layer of vegetable mixture into casserole pan. Top with some mozzarella and a little parmesan. Repeat process until you have 3 layers. Evenly spread any remaining mozzarella and parmesan on top of the casserole. Bake, uncovered, in oven for 20-25 minutes, or until cheese is browned and bubbly.

Remove from oven, and allow to cool for 10 minutes. Top with parsley. Serve immediately.

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