Cheesy Eggplant & Orzo Casserole

By á-70

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.

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

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.