One-Pan Eggplant Parm Orzo Recipe

Introduction

This One-Pan Eggplant Parm Orzo is a comforting and flavorful dish that combines tender eggplant, savory tomato sauce, and creamy cheese all in one skillet. It’s a delicious twist on classic eggplant parmesan, made easier with quick-cooking orzo pasta. Perfect for a hassle-free weeknight meal.

Ingredients

• 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1″ pieces
• Kosher salt
• 5 Tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 3 cloves garlic, sliced
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
• 1/2 tsp. crushed red pepper flakes
• 1 (28-oz.) can crushed tomatoes
• 2 cups low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo
• 2 oz. fresh spinach (about 2 cups)
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks
• Torn fresh basil, for serving

Instructions

1. Step 1: Line a sheet tray with paper towels and arrange the eggplant pieces in a single layer. Sprinkle with 1 teaspoon of kosher salt. Place another layer of paper towels on top and let sit for 10 minutes. Gently press down on the top paper towels to absorb excess moisture from the eggplant.
2. Step 2: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half the eggplant, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer the cooked eggplant to a plate.
3. Step 3: In the same skillet, heat another 2 tablespoons of olive oil. Cook the remaining eggplant until browned, then transfer to the plate with the first batch.
4. Step 4: Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until the garlic is fragrant and lightly browned, about 3 minutes.
5. Step 5: Stir in the crushed tomatoes, vegetable broth, and Italian seasoning. Bring the mixture to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the orzo is al dente and the sauce is thick and saucy, about 10 to 12 minutes.
6. Step 6: Place a rack closest to the broiler and preheat the broiler. Stir the spinach and Parmesan into the orzo mixture until the spinach wilts. Return the cooked eggplant to the skillet and stir to combine. Top the mixture with torn mozzarella chunks.
7. Step 7: Broil the dish, watching closely, until the mozzarella melts and starts to brown, about 5 minutes. Remove from heat and sprinkle with torn fresh basil and additional Parmesan before serving.

Tips & Variations

• For extra crisp eggplant, salt and press it as directed to remove moisture, then pat dry before cooking.
• Use fresh thyme when possible for a brighter herb flavor, but dried thyme works well too.
• Add red pepper flakes to taste if you prefer more or less heat in the dish.
• Swap orzo with small pasta like acini di pepe or even couscous for a different texture.
• For a meaty twist, add cooked Italian sausage or browned ground beef along with the onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or water if the pasta seems dry. Avoid reheating under the broiler again to prevent burning the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen eggplant for this recipe?

While fresh eggplant works best for texture, you can use frozen eggplant; just be sure to thaw and press out excess water thoroughly before cooking to prevent sogginess.

Can I make this dish vegan?

Yes, substitute the Parmesan and mozzarella with vegan cheese alternatives or nutritional yeast, and ensure your broth is vegetable-based. The dish will still be flavorful and satisfying.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.4 from 148 reviews

One-Pan Eggplant Parm Orzo is a comforting and flavorful Italian-inspired dish featuring tender eggplant, savory tomato sauce, and creamy cheese all cooked together with orzo pasta. This recipe combines the classic flavors of eggplant Parmesan with the convenience of a one-pan method, making it perfect for an easy weeknight dinner. The dish is finished under the broiler for a melted mozzarella topping and garnished with fresh basil.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1″ pieces
• Kosher salt
• 1 medium yellow onion, chopped
• 3 cloves garlic, sliced
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
• 1/2 tsp. crushed red pepper flakes
• 2 oz. fresh spinach (about 2 cups)
• Torn fresh basil, for serving

Liquids & Canned Goods

• 1 (28-oz.) can crushed tomatoes
• 2 cups low-sodium vegetable broth or water

Pantry Staples & Seasonings

• 5 Tbsp. extra-virgin olive oil, divided
• 1 tsp. Italian seasoning

Pasta & Cheese

• 8 oz. orzo
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks

Instructions

1. Prepare the Eggplant: Line a sheet tray with paper towels and arrange the cut eggplant pieces in a single layer. Sprinkle with 1 teaspoon of kosher salt, then cover with another layer of paper towels. Let the eggplant sit for 10 minutes to draw out excess moisture. Gently press down on the paper towels afterward to absorb the liquid.
2. Brown Half the Eggplant: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant and season with salt. Cook, tossing occasionally, until the eggplant pieces are well browned and tender, about 10 minutes. Transfer the cooked eggplant to a plate.
3. Brown Remaining Eggplant: In the same skillet, add another 2 tablespoons of olive oil and repeat the browning process with the remaining eggplant pieces.
4. Sauté Aromatics and Simmer Sauce: Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it starts to brown, about 10 minutes. Add the sliced garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until the garlic is fragrant and lightly browned, about 3 minutes. Stir in the crushed tomatoes, vegetable broth, and Italian seasoning, then bring the mixture to a boil over high heat.
5. Cook Orzo: Stir the orzo into the boiling sauce and return to a boil. Reduce the heat to medium-low and let it simmer, stirring frequently to prevent sticking. Continue cooking until the orzo is al dente and the liquid thickens into a saucy consistency, about 10 to 12 minutes.
6. Add Greens and Cheese: Stir the fresh spinach and grated Parmesan into the orzo mixture until the spinach wilts. Return the cooked eggplant to the skillet and stir to distribute evenly. Top the mixture with torn chunks of fresh mozzarella.
7. Broil and Serve: Place a rack close to the oven broiler and preheat the broiler. Broil the skillet, watching closely, until the mozzarella is melted and beginning to brown, about 5 minutes. Remove from oven and garnish with torn fresh basil and additional Parmesan cheese before serving.

Notes

• Pressing the eggplant helps reduce bitterness and excess moisture for better texture when cooking.
• Use low-sodium vegetable broth to control salt levels in the dish.
• Be sure to stir frequently when cooking the orzo to prevent it from sticking to the pan.
• If you prefer, you can substitute fresh thyme for dried thyme, adjusting quantities accordingly.
• This dish can be made vegetarian by using vegetable broth and omitting the cheese or substituting with plant-based cheese alternatives.

Keywords: eggplant parmigiana, orzo pasta, one-pan meal, Italian dinner, vegetarian, easy weeknight recipe, comfort food