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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/one-pan-eggplant-parm-orzo-recipe/