Description
A delicious and comforting one-pan dish featuring eggplant, cheese, and orzo pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 medium eggplant (about 1 lb), diced into 1⁄2-inch cubes
- 1 1⁄2 cups orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the diced eggplant to the skillet and cook until softened, about 5-7 minutes.
- Stir in the diced tomatoes (with their juice) and orzo, then add enough water or vegetable broth to cover the mixture.
- Season with salt and pepper, bring to a boil, then reduce to a simmer, cover, and cook for about 10-12 minutes or until the orzo is al dente.
- Remove from heat, stir in the mozzarella and Parmesan cheese until melted.
- Garnish with fresh basil before serving.
Notes
For a creamier texture, stir in some heavy cream before adding the cheese. Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 20mg
Keywords: one pan, eggplant parmesan, orzo, vegetarian, easy dinner, pasta