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One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.8 from 127 reviews

This One-Pan Eggplant Parm Orzo is a comforting, hearty dish that combines tender, browned eggplant with a flavorful tomato sauce and creamy orzo pasta. Finished under the broiler with melted mozzarella and fresh basil, it offers a rich Italian-inspired meal that’s perfect for any night of the week.

Ingredients

Scale

Vegetables and 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

Dairy

  • 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
  • 4 oz. fresh mozzarella, torn into chunks

Instructions

  1. Prepare the Eggplant: Line a sheet tray with paper towels and arrange the eggplant pieces in a single layer. Sprinkle with 1 teaspoon kosher salt and cover with another layer of paper towels. Let it sit for 10 minutes. Press gently to absorb excess moisture, which helps the eggplant brown better.
  2. Brown Half the Eggplant: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant pieces, season with additional salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer the browned eggplant to a plate.
  3. Brown Remaining Eggplant: In the same skillet, heat another 2 tablespoons of olive oil and repeat the browning process with the remaining eggplant pieces. Transfer to the plate with the first batch.
  4. Cook Onion and Garlic: Add the remaining 1 tablespoon of olive oil to the skillet and increase heat to medium-high. Cook the chopped onion, stirring occasionally, until just starting to brown, about 10 minutes. Stir in sliced garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until the garlic becomes fragrant and begins to brown, about 3 minutes.
  5. Make the Sauce and Cook Orzo: Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring the mixture to a boil over high heat. Add orzo and return to a boil, then reduce heat to medium-low and simmer, stirring frequently to prevent sticking. Cook until orzo is al dente and the liquid has thickened into a saucy consistency, about 10 to 12 minutes.
  6. Add Spinach, Parmesan, and Eggplant: Stir in fresh spinach and grated Parmesan until the spinach wilts. Return the browned eggplant to the skillet and mix to distribute evenly. Top the mixture with chunks of fresh mozzarella.
  7. Broil to Finish: Place a rack closest to the broiler element and turn the broiler on. Broil the eggplant parm orzo, watching carefully, until the mozzarella is melted and starting to brown, about 5 minutes.
  8. Serve: Garnish with torn fresh basil and extra Parmesan cheese before serving.

Notes

  • Salt the eggplant before cooking to remove excess moisture and help prevent sogginess.
  • Use fresh mozzarella for a creamy, melty texture on top.
  • Stir the orzo frequently while cooking to avoid sticking or clumping.
  • This dish can be made with water instead of vegetable broth for a lighter flavor.
  • Watch the broiler closely to avoid burning the cheese.

Keywords: eggplant parmesan, one-pan dinner, orzo pasta, Italian recipe, vegetarian main dish, easy weeknight meal

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