
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
710
Eggplant Parm is very high on my comfort dinners list, but I don’t always feel like breaking out the oil for frying. To get all of the textures and flavors of the OG without the cleanup job, I transformed classic eggplant Parmesan into a one-pan dinner that’s as delicious as it is filling. To make this dinner, orzo is simmered in a thyme and garlic tomato sauce, tossed with sautéed eggplant, topped with fresh mozzarella, and broiled until bubbly. A sprinkle of fresh basil tops everything off and adds a pinch of freshness.
Have you tried this? Let us know how it went in the comments!
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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 c.)
- 2 oz.
Parmesan, finely grated (about 1 c.), plus more for serving
- 4 oz.
fresh mozzarella, torn into chunks
Torn fresh basil, for serving
Directions
- Step 1Line a sheet tray with paper towels and arrange eggplant on paper towels in a single layer; season with 1 tsp. salt. Place another layer of paper towels on top. Let sit 10 minutes. Gently press down on paper towels to absorb excess moisture.
- Step 2In a large stainless steel skillet over medium heat, heat 2 Tbsp. oil. Add half of eggplant; season with salt. Cook, tossing occasionally, until well browned, about 10 minutes. Transfer eggplant to a plate.
- Step 3In same skillet over medium heat, heat 2 Tbsp. oil and repeat with remaining eggplant.
- Step 4In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook 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. Stir in tomatoes, 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 bring to a simmer. Cook, stirring frequently to keep orzo from sticking, until orzo is al dente and liquid is thick and saucy, 10 to 12 minutes.
- Step 5Place a rack in closest position to broiler; turn on broiler. Add spinach and Parmesan to orzo mixture and stir until spinach is wilted. Return eggplant to skillet and stir until distributed. Top with mozzarella.
- Step 6Broil eggplant Parm, watching closely, until mozzarella is melted and starting to brown, about 5 minutes.
- Step 7Top with basil and more Parmesan.
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