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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/one-pan-eggplant-parm-orzo-recipe/