One-Pan Eggplant Parm Orzo Recipe

Introduction

This One-Pan Eggplant Parm Orzo combines tender, caramelized eggplant with creamy orzo pasta in a rich tomato sauce. It’s a simple yet satisfying meal that comes together quickly and requires minimal cleanup, perfect for a cozy weeknight dinner.

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. Season with 1 teaspoon salt and cover with another layer of paper towels. Let sit for 10 minutes, pressing gently to absorb excess moisture.
2. Step 2: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer to a plate.
3. Step 3: Add another 2 tablespoons of olive oil to the skillet and cook the remaining eggplant the same way until browned. Transfer to the plate with the first batch.
4. Step 4: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until just starting to brown, about 10 minutes. Add garlic, thyme, crushed red pepper flakes, and a pinch of salt; cook, stirring frequently, until garlic is fragrant and beginning to brown, about 3 minutes.
5. Step 5: Stir in crushed tomatoes, vegetable broth, and Italian seasoning; bring to a boil over high heat. Add orzo and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until orzo is al dente and the sauce is thick, about 10 to 12 minutes.
6. Step 6: Add spinach and Parmesan to the skillet, stirring until the spinach wilts. Return the cooked eggplant to the skillet and stir to combine. Top with torn mozzarella chunks.
7. Step 7: Place a rack in the closest position to the broiler and turn the broiler on. Broil the skillet, watching closely, until the mozzarella melts and begins to brown, about 5 minutes.
8. Step 8: Remove from broiler, sprinkle with torn fresh basil and extra Parmesan before serving.

Tips & Variations

• Salt and press the eggplant beforehand to reduce bitterness and excess moisture, which helps it brown better.
• For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Substitute fresh thyme with oregano or rosemary for a different flavor profile.
• Use chicken broth instead of vegetable broth if you prefer a richer taste and aren’t keeping it vegetarian.
• Try adding a handful of toasted pine nuts or breadcrumbs on top before broiling for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until warmed through. Mozzarella might lose some texture after reheating but the dish remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Just thaw and squeeze out excess water before adding it to the orzo to prevent the dish from becoming too watery.

What can I use if I don’t have orzo?

Small pasta shapes like acini di pepe, ditalini, or even couscous work well in this recipe as alternatives to orzo.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.8 from 103 reviews

A delicious and comforting one-pan dish featuring tender eggplant, flavorful tomato sauce, and cheesy orzo, combining the best of eggplant parmesan and orzo pasta for an easy weeknight meal.

• Author: Elena
• 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 and Fresh Herbs

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

Pantry Items

• Kosher salt
• 5 Tbsp. extra-virgin olive oil, divided
• 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

Cheeses

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

Instructions

1. Prepare Eggplant: Line a sheet tray with paper towels and arrange eggplant pieces in a single layer. Sprinkle with 1 teaspoon salt and cover with another layer of paper towels. Let sit for 10 minutes, then gently press down to absorb excess moisture.
2. Cook Half of Eggplant: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer to a plate.
3. Cook Remaining Eggplant: Repeat with the remaining eggplant pieces using another 2 tablespoons of olive oil in the same skillet over medium heat.
4. Make Sauce and Cook Orzo: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook chopped onion until just starting to brown, about 10 minutes. Add garlic, thyme, crushed red pepper flakes, and a pinch of salt. Stir frequently until garlic is fragrant and beginning to brown, about 3 minutes. Stir in crushed tomatoes, vegetable broth, and Italian seasoning, then bring to a boil over high heat. Add orzo and return to a boil. Reduce heat to medium-low and simmer, stirring often to prevent sticking, until orzo is al dente and sauce thickens, 10 to 12 minutes.
5. Add Spinach, Cheese, and Eggplant: Place a rack in the closest position to the broiler and preheat the broiler. Stir fresh spinach and grated Parmesan into the orzo mixture until spinach wilts. Return the browned eggplant to the skillet and distribute evenly. Top with torn mozzarella chunks.
6. Broil to Finish: Broil the skillet, watching closely, until the mozzarella melts and starts to brown, about 5 minutes.
7. Serve: Garnish with torn fresh basil and additional Parmesan cheese before serving.

Notes

• Pressing the eggplant with salt and paper towels helps remove excess moisture, preventing sogginess.
• Keep stirring the orzo frequently while cooking to prevent it from sticking to the skillet.
• Use a stainless steel skillet for even browning and better sauce caramelization.
• If you don’t have fresh spinach, baby spinach is an acceptable substitute.
• Adjust crushed red pepper flakes to control heat level.

Keywords: eggplant parm, orzo, one-pan meal, vegetarian dinner, Italian pasta dish