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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.

Ingredients

Scale

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

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