One-Pan Eggplant Parm Orzo Recipe

Introduction

This One-Pan Eggplant Parm Orzo is a comforting and flavorful dish that combines tender eggplant, cheesy mozzarella, and delicate orzo pasta in a rich tomato sauce. Perfect for a weeknight dinner, it’s easy to make and packed with Italian-inspired flavors.

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 cups low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo
• 2 oz. fresh spinach (about 2 cups)
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks
• Torn fresh basil, for serving

Instructions

1. Step 1: Line a sheet tray with paper towels and arrange eggplant in a single layer; season with 1 tsp. salt. Place another layer of paper towels on top. Let sit for 10 minutes. Gently press down on paper towels to absorb excess moisture.
2. Step 2: In a large stainless steel skillet over medium heat, heat 2 Tbsp. olive oil. Add half of the eggplant, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer eggplant to a plate.
3. Step 3: In the same skillet over medium heat, heat 2 more Tbsp. olive oil and repeat with the remaining eggplant until browned.
4. Step 4: In the same skillet over medium-high heat, heat the remaining 1 Tbsp. oil. Cook the chopped onion, stirring occasionally, until just starting to brown, about 10 minutes. Add garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring frequently, until garlic is fragrant and starting to brown, about 3 minutes.
5. Step 5: Stir in crushed tomatoes, vegetable broth, and Italian seasoning and bring to a boil over high heat. Stir in orzo and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until orzo is al dente and sauce is thick, about 10 to 12 minutes.
6. Step 6: Place a rack in the closest position to the broiler and turn it on. Stir fresh spinach and Parmesan into the orzo until spinach is wilted. Return eggplant to the skillet and stir to combine. Top with torn mozzarella pieces.
7. Step 7: Broil the dish, watching closely, until mozzarella is melted and starting to brown, about 5 minutes. Remove from oven and garnish with torn fresh basil and extra Parmesan before serving.

Tips & Variations

• For a creamier texture, add a splash of heavy cream or half-and-half just before broiling.
• Substitute fresh thyme with oregano or rosemary for a different herb flavor.
• If fresh spinach is unavailable, baby kale or arugula can be used instead.
• To make this dish vegan, omit the cheeses and top with nutritional yeast or vegan cheese alternatives.

Storage

Store leftover eggplant parm orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth or water if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta instead of orzo?

Yes, small pasta shapes like couscous, pearl pasta, or small shells can be used, but cooking times may vary. Adjust liquid amounts accordingly to ensure proper cooking.

Is it necessary to salt and press the eggplant?

Salting and pressing the eggplant helps to remove excess moisture and reduce bitterness, resulting in a better texture and flavor in the finished dish. It’s recommended but can be skipped if short on time.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.6 from 110 reviews

This One-Pan Eggplant Parm Orzo is a comforting Italian-inspired dish that combines tender sautéed eggplant, flavorful orzo pasta, and rich cheeses all cooked in a single skillet. Simmered with crushed tomatoes and fresh herbs, then finished under the broiler for a bubbly, golden mozzarella topping, this recipe is perfect for an easy weeknight meal that delivers classic eggplant Parmesan flavors with a creamy pasta twist.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1″ pieces
• Kosher salt

Cooking Ingredients

• 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 cups low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo
• 2 oz. fresh spinach (about 2 cups)
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks
• Torn fresh basil, for serving

Instructions

1. Prepare the Eggplant: Line a sheet tray with paper towels and arrange the eggplant pieces in a single layer. Season with 1 teaspoon kosher salt and cover with another layer of paper towels. Let it sit for 10 minutes, pressing gently to absorb excess moisture. This step helps remove bitterness and prevents sogginess during cooking.
2. Sauté Half of the Eggplant: Heat 2 tablespoons of extra-virgin olive oil in a large stainless steel skillet over medium heat. Add half the eggplant pieces, season lightly with salt, and cook, tossing occasionally, until the eggplant is well browned, about 10 minutes. Transfer the browned eggplant to a plate.
3. Sauté Remaining Eggplant: In the same skillet, add another 2 tablespoons of olive oil and repeat with the remaining eggplant until browned. Set aside with the first batch.
4. Cook Aromatics and Simmer Sauce: Add the remaining 1 tablespoon of olive oil to the skillet and increase heat to medium-high. Cook the chopped onion, stirring occasionally, until it just begins to brown, about 10 minutes. Add sliced garlic, fresh or dried thyme, crushed red pepper flakes, and a pinch of salt; stir frequently until fragrant and golden, about 3 minutes. Stir in crushed tomatoes, vegetable broth (or water), and Italian seasoning; bring to a boil over high heat.
5. Cook Orzo: Stir in orzo pasta and return to a boil. Reduce heat to medium-low, then simmer gently. Stir frequently to prevent sticking, cooking until the orzo is al dente and the liquid thickens into a saucy consistency, about 10 to 12 minutes.
6. Add Spinach and Cheese: Stir fresh spinach and grated Parmesan into the orzo mixture until the spinach wilts. Return sautéed eggplant to the skillet and mix evenly.
7. Broil with Mozzarella: Place a rack close to the broiler and preheat the broiler. Top the mixture evenly with torn fresh mozzarella chunks. Broil, watching carefully, until the cheese melts and starts to brown lightly, about 5 minutes.
8. Garnish and Serve: Remove from heat and sprinkle with torn fresh basil and additional Parmesan cheese before serving to add fresh herbal notes and extra cheesy flavor.

Notes

• Pressing the eggplant removes excess moisture to prevent sogginess and bitterness.
• Use a stainless steel or heavy-bottomed skillet to avoid sticking and promote even browning.
• Stir the orzo frequently while simmering to prevent it from sticking to the pan.
• Vegetable broth adds flavor; using water is fine but broth enhances richness.
• Watch the broiler carefully to avoid burning the mozzarella topping.
• Fresh herbs like basil and thyme elevate the dish’s flavor profile substantially.

Keywords: eggplant parmesan, orzo pasta, one-pan recipe, vegetarian dinner, Italian comfort food, quick weeknight meal, broiled mozzarella, sautéed eggplant