Name: Cheesy Eggplant (Aubergine) - Orzo Casserole
Yield: 4 servings
Ingredients: 2 tablespoons sun-dried tomatoes packed in oil, chopped; 1 tablespoon olive oil; 6 cups eggplants, peeled and diced; 1 12 cups onions, diced; 1 cup red pepper, diced; 4 garlic cloves, minced; 1 cup tomatoes, diced; 1 12 cups uncooked orzo pasta; 1 12 cups ricotta cheese; 12 cup fresh basil, chopped; 8 ounces tomato sauce; 1 cup dry breadcrumbs; 12 cup parmesan cheese, grated; 13 cup pine nuts

Servings: 4 persons

2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon olive oil
6 cups eggplants, peeled and diced
1 12 cups onions, diced
1 cup red pepper, diced
4 garlic cloves, minced
1 cup tomatoes, diced
1 12 cups uncooked orzo pasta
1 12 cups ricotta cheese
12 cup fresh basil, chopped
8 ounces tomato sauce
1 cup dry breadcrumbs
12 cup parmesan cheese, grated
13 cup pine nuts

1
Preheat oven to 350 degrees F.
2
Cook orzo according to package instructions.
3
Heat oil in a large skillet, preferable non-stick, over medium high heat.
4
Add eggplant and next 3 ingredients, cooking for 5 minutes.
5
Add diced tomato and cook 2 minutes.
6
Add sundried tomatoes, orzo and next 3 ingredients; stir well.
7
Spoon orzo mixture into a 13x9 inch baking dish.
8
Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
9
Cover and bake for 30 minutes or until thoroughly heated.
10
Uncover and bak 10 more minutes or until lightly browned.

No nutritional information available.

No additional tips available.

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

Cheesy Eggplant (Aubergine) - Orzo Casserole

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