One-Pan Eggplant Parm Orzo Recipe

Introduction

One-Pan Eggplant Parm Orzo is a comforting and flavorful twist on classic eggplant Parmesan. With tender eggplant, creamy mozzarella, and a rich tomato sauce all cooked together with orzo, this dish is perfect for a hearty weeknight meal that requires minimal cleanup.

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 c. 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

Instructions

1. Step 1: Line a sheet tray with paper towels and arrange the eggplant pieces in a single layer. Season with 1 teaspoon kosher salt. Place another layer of paper towels over the eggplant and let sit for 10 minutes. Gently press down to absorb excess moisture.
2. Step 2: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer cooked eggplant to a plate.
3. Step 3: Heat another 2 tablespoons of olive oil in the same skillet and cook the remaining eggplant pieces using the same method. Transfer to the plate with the first batch.
4. Step 4: Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until just starting to brown, about 10 minutes. Add garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until garlic is fragrant and starting to brown, about 3 minutes.
5. Step 5: Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring the mixture to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the orzo is al dente and the sauce is thickened, about 10 to 12 minutes.
6. Step 6: Add the spinach and grated Parmesan to the orzo mixture, stirring until the spinach is wilted. Return the cooked eggplant to the skillet and stir to combine. Scatter torn mozzarella chunks evenly on top.
7. Step 7: Place a rack in the closest position to the broiler and turn the broiler on. Broil the dish, watching closely, until the mozzarella is melted and starting to brown, about 5 minutes.
8. Step 8: Remove from broiler, top with torn fresh basil and additional Parmesan if desired, and serve warm.

Tips & Variations

• For a richer flavor, use homemade crushed tomatoes or fire-roasted canned tomatoes.
• If you prefer a spicier dish, increase the crushed red pepper flakes to 1 teaspoon.
• Swap out fresh spinach for kale or Swiss chard for a different leafy green texture.
• Try adding cooked Italian sausage or browned ground beef for a meatier version.
• To keep eggplant from being soggy, salting and pressing it beforehand is key to removing excess moisture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To keep the mozzarella creamy, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, substitute the Parmesan and mozzarella with vegan cheese alternatives or nutritional yeast to maintain the cheesy flavor.

What if I don’t have orzo?

You can use other small pasta shapes like acini di pepe, couscous, or even rice as a substitute, but cooking times may vary.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.4 from 54 reviews

This One-Pan Eggplant Parm Orzo is a comforting and flavorful Italian-inspired dish featuring tender eggplant, savory orzo pasta cooked in a rich tomato sauce, fresh spinach, and melted mozzarella. Combining classic eggplant Parmesan flavors with easy one-pan cooking, this recipe is perfect for a satisfying weeknight dinner with minimal cleanup.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 c. low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo

Finishing Ingredients

• 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

Instructions

1. Prepare Eggplant: Line a sheet tray with paper towels and arrange the eggplant pieces in a single layer; season with 1 tsp. kosher salt. Place another layer of paper towels on top and let sit for 10 minutes to draw out excess moisture. Gently press down on the paper towels to absorb moisture before cooking.
2. Brown First Half of Eggplant: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant in a single layer and season with salt. Cook, tossing occasionally, until the eggplant is well browned, about 10 minutes. Transfer the browned eggplant to a plate.
3. Brown Remaining Eggplant: In the same skillet, heat another 2 tablespoons of olive oil over medium heat. Add the rest of the eggplant and cook as before until browned. Transfer to the plate with the first batch.
4. Sauté Onion and Aromatics: Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it just starts to brown, about 10 minutes. Add garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until the garlic is fragrant and beginning to brown, about 3 minutes.
5. Simmer Sauce and Cook Orzo: Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring the mixture to a boil over high heat. Add the orzo and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the orzo is al dente and the liquid has thickened into a sauce, about 10 to 12 minutes.
6. Add Spinach, Cheese, and Eggplant: Preheat the broiler and position a rack close to it. Stir the fresh spinach and grated Parmesan into the orzo mixture until the spinach wilts. Return the browned eggplant to the skillet and stir until evenly distributed. Top the entire skillet mixture with torn fresh mozzarella chunks.
7. Broil to Melt Cheese: Place the skillet under the broiler, watching closely, until the mozzarella is melted and beginning to brown, about 5 minutes.
8. Garnish and Serve: Remove from broiler and top with torn fresh basil and additional Parmesan cheese. Serve hot straight from the pan for a hearty, flavorful meal.

Notes

• Pressing the eggplant helps reduce moisture and prevents sogginess when cooking.
• Browning the eggplant in batches prevents overcrowding and ensures even caramelization.
• Keep stirring the orzo to prevent it from sticking to the pan and to cook evenly.
• If you prefer, low-sodium chicken broth can replace vegetable broth for a richer flavor.
• Broil carefully as cheese can burn quickly; stay attentive during this final step.
• For a gluten-free option, substitute orzo with gluten-free pasta or rice.

Keywords: Eggplant Parmesan, Orzo, One-Pan Meal, Italian, Vegetarian, Easy Dinner, Weeknight Recipe