A delightful baked orzo dish featuring tender eggplant, gooey mozzarella cheese, and aromatic herbs. Perfect for a comforting and satisfying meal.
Ingredients: 2 cups orzo pasta. 1 large eggplant, diced. 1 1/2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 can 14 oz diced tomatoes. 1/2 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional.
Instructions: Preheat your oven to 375F 190C. Cook orzo pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add diced eggplant and saut until it becomes tender and golden brown, about 5-7 minutes. Stir in minced garlic, dried oregano, and red pepper flakes if using and cook for another 1-2 minutes until fragrant. Add the can of diced tomatoes with their juice to the skillet. Simmer for 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste. In a large mixing bowl, combine the cooked orzo, eggplant and tomato mixture, chopped basil, and chopped parsley. Mix well to combine. Transfer half of the orzo mixture to a baking dish. Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the orzo. Layer the remaining orzo mixture on top, followed by the remaining shredded mozzarella and grated Parmesan cheese. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for a few minutes before serving. Garnish with extra fresh basil and parsley, if desired. Serve hot and enjoy your delicious Baked Orzo with Eggplant and Mozzarella!
Prep Time: 15 minutes
Cook Time: 25 minutes
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