One-Pan Eggplant Parm Orzo Recipe
Introduction
This One-Pan Eggplant Parm Orzo is a comforting and flavorful dish that combines tender eggplant with cheesy, saucy orzo. It’s perfect for a weeknight dinner when you want something hearty but easy to prepare in just one pan.
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 c. low-sodium vegetable broth or water
- 1 tsp. Italian seasoning
- 8 oz. orzo
- 2 oz. fresh spinach (about 2 c.)
- 2 oz. Parmesan, finely grated (about 1 c.), plus more for serving
- 4 oz. fresh mozzarella, torn into chunks
- Torn fresh basil, for serving
Instructions
- Step 1: Line a sheet tray with paper towels and arrange the eggplant pieces in a single layer. Season with 1 teaspoon of kosher salt and cover with another layer of paper towels. Let sit for 10 minutes, then gently press to absorb excess moisture.
- Step 2: Heat 2 tablespoons of olive oil in a large 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.
- Step 3: Repeat with the remaining eggplant, using 2 more tablespoons of olive oil.
- Step 4: In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Cook the onion, stirring occasionally, until it just starts 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.
- Step 5: Stir in the crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil over high heat. Add the orzo, return to a boil, then reduce heat to medium-low and simmer. Stir frequently to prevent sticking until orzo is al dente and the liquid is thick and saucy, about 10 to 12 minutes.
- Step 6: Add the spinach and Parmesan to the orzo mixture and stir until the spinach wilts. Return the cooked eggplant to the skillet and mix gently to distribute. Top the mixture with torn mozzarella chunks.
- Step 7: Place a rack in the closest position to the broiler and preheat the broiler. Broil the skillet, watching closely, until mozzarella is melted and starting to brown, about 5 minutes.
- Step 8: Remove from broiler, top with torn fresh basil and extra Parmesan before serving.
Tips & Variations
- For a creamier texture, stir in a splash of heavy cream or a dollop of ricotta just before broiling.
- Use gluten-free orzo or another small pasta shape if preferred.
- Add some chopped mushrooms or bell peppers when cooking the onion for extra veggies.
- If fresh basil isn’t available, substitute with dried basil added during cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of vegetable broth or water to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegan?
Yes, substitute the Parmesan and mozzarella with your favorite plant-based cheeses or nutritional yeast for a vegan-friendly version.
What can I substitute if I can’t find orzo?
You can use other small pasta shapes like ditalini or small elbows. Just adjust the cooking time according to the pasta’s package instructions.
Print
One-Pan Eggplant Parm Orzo Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful One-Pan Eggplant Parm Orzo combining tender roasted eggplant, creamy mozzarella, and savory Parmesan with perfectly cooked orzo in a rich tomato sauce. This dish brings the classic taste of eggplant Parmesan into a simple, comforting one-pan meal that’s perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 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
- 2 oz. fresh spinach (about 2 cups)
- Torn fresh basil, for serving
Seasonings & Herbs
- Kosher salt
- 1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. Italian seasoning
Liquids & Oils
- 5 tbsp. extra-virgin olive oil, divided
- 2 cups low-sodium vegetable broth or water
- 1 (28-oz.) can crushed tomatoes
Pasta & Cheeses
- 8 oz. orzo
- 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
- 4 oz. fresh mozzarella, torn into chunks
Instructions
- Prepare Eggplant: Line a sheet tray with paper towels and arrange the cut eggplant pieces in a single layer. Season with 1 teaspoon kosher salt. Cover with another layer of paper towels and let sit for 10 minutes. Gently press down to absorb excess moisture from the eggplant.
- Cook First Half of Eggplant: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant pieces, season with salt, and cook while tossing occasionally until well browned, about 10 minutes. Transfer to a plate.
- Cook Remaining Eggplant: In the same skillet, heat another 2 tablespoons of olive oil over medium heat. Add the remaining eggplant pieces, season with salt, and cook until browned, about 10 minutes.
- Sauté Onion and Garlic: Increase heat to medium-high and add the remaining 1 tablespoon olive oil. Add chopped onion and cook, stirring occasionally, until just starting to brown, about 10 minutes. Add sliced garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook while stirring frequently until garlic is fragrant and lightly browned, approximately 3 minutes.
- Add Liquids and Orzo: Stir in crushed tomatoes, vegetable broth (or water), and Italian seasoning, bringing the mixture to a boil over high heat. Stir in the orzo and bring back to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the orzo is al dente and the liquid has thickened to a saucy consistency, about 10 to 12 minutes.
- Add Spinach and Cheese: Stir fresh spinach and finely grated Parmesan into the orzo mixture until the spinach is wilted. Return all cooked eggplant to the skillet and gently stir to combine. Top the mixture with torn mozzarella chunks evenly.
- Broil to Finish: Position a rack closest to the broiler and preheat the broiler. Place the skillet under the broiler, watching closely, until the mozzarella is melted and starting to brown, about 5 minutes.
- Garnish and Serve: Remove from heat and top with torn fresh basil leaves and additional Parmesan cheese. Serve immediately.
Notes
- Pressing the eggplant removes excess water and prevents sogginess in the final dish.
- Keep a close watch under the broiler to avoid burning the cheese.
- If you don’t have fresh thyme, dried thyme works well in this recipe.
- You can substitute vegetable broth with water, but broth adds more flavor.
- For a richer flavor, consider adding a sprinkle of red pepper flakes as a garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: eggplant parm orzo, one-pan meals, Italian pasta, vegetarian dinner, easy comfort food
