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Eggplant Orzo
Casserole
Cooking Light Archives
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)
1 1/2
cups ricotta cheese
1
cup tomato juice
1/2
cup chopped fresh basil
8
ounces tomato sauce
1
cup dry breadcrumbs
1/2
cup grated Parmesan
1/3
cup pine nuts
Preheat
oven to 350 degrees F. Combine sun-dried tomatoes and boiling water in a small
bowl; cover and let stand 10 minutes or until soft. Drain
and set aside.
Heat
oil in large nonstick skillet over medium-high heat. Add eggplant, onion,
bell pepper and garlic. Sauté 5 minutes. Add diced tomato. Cook 2 minutes.
Add sun-dried tomatoes, orzo, ricotta, tomato juice, basil and tomato
sauce. Stir well. Spoon into a 13x9-inch baking dish.
Combine
breadcrumbs, Parmesan and pine nuts. Sprinkle crumb topping over orzo
mixture. Cover and bake at 350 degrees F. for 30 minutes or until thoroughly
heated. Uncover and bake an additional 10 minutes or until lightly
browned. 8 servings.
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