Cheesy Eggplant Aubergine Orzo Casserole
Indulge in the comforting flavors of this Cheesy Eggplant Aubergine Orzo Casserole, a hearty vegetarian dish that’s perfect for weeknight dinners or cozy gatherings. Layers of tender roasted eggplant, savory tomato sauce infused with garlic, onion, and herbs, and delicate orzo pasta are baked to perfection under a blanket of melted mozzarella and parmesan cheeses. This crowd-pleasing recipe boasts a balanced medley of textures and flavors, from the softness of the eggplant to the gooey, golden cheese topping. Ready in just over an hour, this Mediterranean-inspired casserole is not only delicious but also versatile—perfectly paired with a crisp side salad or crusty bread. Don't forget to garnish with fresh parsley for a final pop of color and flavor!
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 large garlic cloves, minced
- 1 large onion, finely chopped
- 28 ounces canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1.5 cups orzo pasta
- 3 cups vegetable broth
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut the eggplants into 1/2-inch thick slices. Lay the slices on the baking sheet in a single layer. Brush both sides with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Roast the eggplant slices in the oven for 20 minutes, flipping them halfway through, until tender and lightly golden. Remove from oven and set aside.
While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent and fragrant, about 5 minutes.
Stir in the canned diced tomatoes, oregano, basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Let the mixture simmer for 10 minutes to develop the flavors.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the orzo and cook for 6-7 minutes, until partially cooked (it will finish cooking in the oven). Drain any excess broth if needed.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch casserole dish, spread a thin layer of the tomato sauce on the bottom.
Add a layer of roasted eggplant slices over the sauce, followed by half of the cooked orzo, a sprinkle of Parmesan cheese, and a layer of tomato sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly over the casserole.
Cover the casserole dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm!
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 10225 mg | 445% | |
| Total Carbohydrate | 359.0 g | 131% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 70.6 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3023 mg | 233% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4721 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
