Name: One-Pan Eggplant Parm Orzo Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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; 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; 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving; 4 oz. fresh mozzarella, torn into chunks

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 salt, then cover with another layer of paper towels. Let sit for 10 minutes, pressing gently to absorb excess moisture.

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 while tossing occasionally until well browned, about 10 minutes. Transfer the browned eggplant to a plate.

Step 3: Repeat the cooking process with the remaining 2 tablespoons of olive oil and the rest of the eggplant in the same skillet.

Step 4: Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it starts to brown, about 10 minutes. Add garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until the garlic is fragrant and starting to brown, about 3 minutes.

Step 5: Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil over high heat. Add orzo, return to a boil, then reduce heat to medium-low and simmer. Cook, stirring frequently to prevent sticking, until the orzo is al dente and the liquid thickens into a saucy consistency, about 10 to 12 minutes.

Step 6: Add spinach and grated Parmesan to the orzo mixture, stirring until the spinach wilts. Return the cooked eggplant to the skillet and mix gently until evenly distributed. Top everything with torn mozzarella chunks.

Step 7: Place a rack in the closest position to the broiler and turn the broiler on. Broil the dish, watching closely, until the mozzarella is melted and begins to brown, about 5 minutes.

Step 8: Remove from the oven and sprinkle with torn fresh basil and additional Parmesan before serving.

Tips & Variations

For a richer flavor, use homemade tomato sauce or add a splash of red wine when cooking the onions.

Substitute fresh thyme with rosemary or oregano for a different herbal note.

To make it vegan, omit the mozzarella and Parmesan or replace with plant-based cheese.

Serve with a side salad or crusty bread to complete the meal.

FAQs

Can I use dried eggplant instead of fresh?

Fresh eggplant works best for this recipe to achieve the right texture and flavor. Dried eggplant is not recommended here as it won’t soften properly during the cooking process.

What can I substitute if I don’t have orzo?

You can use other small pasta shapes like acini di pepe, ditalini, or even couscous. Adjust cooking times as needed since different shapes may cook differently.