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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.

Ingredients

Scale

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

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