Cheesy Eggplant-Orzo Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Try dolloping the ricotta cheese on top of the eggplant instead of mixing it with the tomato sace. It's like eating little pillows of cheese. Ingredients:
2 tablespoons sun-dried tomatoes, packed without oil, chopped |
1/2 cup boiling water |
1 tablespoon olive oil |
6 cups diced peeled eggplant (about 1 1/4 pounds) |
1 1/2 cups diced onion |
1 cup diced red bell pepper |
4 garlic cloves, minced |
1 cup diced tomato |
3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta) |
1 1/2 cups fat-free ricotta cheese |
1 cup tomato juice |
1/2 cup chopped fresh basil |
1 (8-ounce) can no-salt-added tomato sauce |
1 cup dry breadcrumbs |
1/2 cup grated parmesan cheese |
1/3 cup pine nuts |
Directions:
1. Preheat oven to 350°.
2. Combine sun-dried tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until soft. Drain, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato; cook 2 minutes. Add sun-dried tomatoes, orzo, and next 4 ingredients (orzo through tomato sauce); stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. Combine breadcrumbs, cheese, and pine nuts; sprinkle crumb topping over orzo mixture. Cover and bake at 350° for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned.
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