Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole Recipe

Name: Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package orzo pasta, cooked; olive oil flavored cooking spray; 1 medium fresh eggplant, unpeeled, sliced 1/2-inch thick; 4 medium fresh tomatoes, sliced 1/2-inch thick; 4 tablespoons flour; olive oil or vegetable oil; 1 large onion, sliced thin; 1 -2 garlic clove, minced; White Sauce; 2 tablespoons butter; 2 tablespoons flour; 1 cup beef bouillon; 2 tablespoons cream; 1/2 teaspoon dried oregano; 1/2 teaspoon cinnamon; Toppings; 1/2 cup parmesan cheese; 1/3 cup chopped kalamata olive

Servings: persons

1 (8 ounce) package orzo pasta, cooked
olive oil flavored cooking spray
1 medium fresh eggplant, unpeeled, sliced 1/2-inch thick
4 medium fresh tomatoes, sliced 1/2-inch thick
4 tablespoons flour
olive oil or vegetable oil
1 large onion, sliced thin
1 -2 garlic clove, minced
White Sauce
2 tablespoons butter
2 tablespoons flour
1 cup beef bouillon
2 tablespoons cream
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
Toppings
1/2 cup parmesan cheese
1/3 cup chopped kalamata olive

1
Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
2
Lightly coat both sides eggplant slices with cooking spray and saute in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
3
Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside.
4
Re-spray skillet you cooked eggplant in and saute onion slices with garlic until soft and golden.
5
Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
6
Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute.
7
Pour sauce over casserole.
8
Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
9
Bake at 400u00b0F about 15 minutes until top is crispy brown.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (8 ounce) package orzo pasta, cooked, olive oil flavored cooking spray, 1 medium fresh eggplant, unpeeled, sliced 1/2-inch thick, 4 medium fresh tomatoes, sliced 1/2-inch thick, and more.

Yes, Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole

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