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
