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Cheesy Eggplant Aubergine Orzo Casserole

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Ingredients

Adjust Servings:
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon olive oil
6 cups eggplants, peeled and diced
1 1/2 cups onions, diced
1 cup red pepper, diced
4 garlic cloves, minced
1 cup tomatoes, diced
1 1/2 cups uncooked orzo pasta
1 1/2 cups ricotta cheese
1/2 cup fresh basil, chopped
8 ounces tomato sauce
1 cup dry breadcrumbs
1/2 cup parmesan cheese, grated
1/3 cup pine nuts

Nutritional information

382.1
Calories
135 g
Calories From Fat
15.1 g
Total Fat
5.8 g
Saturated Fat
29 mg
Cholesterol
393.1 mg
Sodium
47.3 g
Carbs
5.6 g
Dietary Fiber
7.1 g
Sugars
16.2 g
Protein
272g
Serving Size

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Cheesy Eggplant Aubergine Orzo Casserole

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    Cuisine:

    Based on the other reviews I made a few changes. I made my homemade tomato sauce with added zucchini and mushrooms to replace the 8 oz. of tomato sauce. This dish was not dry at all! I also omitted the parmesan cheese. I sprinkled just a little of the bread crumbs over the casserole and then added shredded mozzarella cheese on top to make it into a baked pasta dish. Next time I will leave out the bread crumbs, pine nuts, and parmesan. I felt like the pine nuts had an overpowering taste. Great flavor! Oh, and for 6 cups of eggplant you only need 1 large eggplant. I bought way too much cause I wasn't sure. Thanks for posting this recipe. :)

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Cheesy Eggplant (Aubergine) – Orzo Casserole, If you don’t like eggplant just substitute your favorite vegetable broccoli, spinach, zucchini , Based on the other reviews I made a few changes I made my homemade tomato sauce with added zucchini and mushrooms to replace the 8 oz of tomato sauce This dish was not dry at all! I also omitted the parmesan cheese I sprinkled just a little of the bread crumbs over the casserole and then added shredded mozzarella cheese on top to make it into a baked pasta dish Next time I will leave out the bread crumbs, pine nuts, and parmesan I felt like the pine nuts had an overpowering taste Great flavor! Oh, and for 6 cups of eggplant you only need 1 large eggplant I bought way too much cause I wasn’t sure Thanks for posting this recipe :), This was a bit dry and lacked flavor, although it did better the next day as leftovers than it did the first night It looks like it will be bursting with flavor, but then it is a bit disappointing Thanks!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Cook Orzo According to Package Instructions.

    3
    Done

    Heat Oil in a Large Skillet, Preferable Non-Stick, Over Medium High Heat.

    4
    Done

    Add Eggplant and Next 3 Ingredients, Cooking For 5 Minutes.

    5
    Done

    Add Diced Tomato and Cook 2 Minutes.

    6
    Done

    Add Sundried Tomatoes, Orzo and Next 3 Ingredients; Stir Well.

    7
    Done

    Spoon Orzo Mixture Into a 13x9 Inch Baking Dish.

    8
    Done

    Combine Breadcrumbs, Cheese and Pinenuts, Sprinkling Over Orzo Mixture.

    9
    Done

    Cover and Bake For 30 Minutes or Until Thoroughly Heated.

    10
    Done

    Uncover and Bak 10 More Minutes or Until Lightly Browned.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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