Cheesy Eggplant (Aubergine) - Orzo Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you don't like eggplant just substitute your favorite vegetable...broccoli, spinach, zucchini. Ingredients:
2 tablespoons sun-dried tomatoes packed in oil, chopped |
1 tablespoon olive oil |
6 cups eggplants, peeled and diced |
1 1/2 cups onions, diced |
1 cup red pepper, diced |
4 garlic cloves, minced |
1 cup tomato, diced |
1 1/2 cups uncooked orzo pasta |
1 1/2 cups ricotta cheese |
1/2 cup fresh basil, chopped |
8 ounces tomato sauce |
1 cup dry breadcrumbs |
1/2 cup parmesan cheese, grated |
1/3 cup pine nuts |
Directions:
1. Preheat oven to 350 degrees F.
2. Cook orzo according to package instructions.
3. Heat oil in a large skillet, preferable non-stick, over medium high heat.
4. Add eggplant and next 3 ingredients, cooking for 5 minutes.
5. Add diced tomato and cook 2 minutes.
6. Add sundried tomatoes, orzo and next 3 ingredients; stir well.
7. Spoon orzo mixture into a 13x9 inch baking dish.
8. Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
9. Cover and bake for 30 minutes or until thoroughly heated.
10. Uncover and bak 10 more minutes or until lightly browned.
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