One-Pan Eggplant Parm Orzo Recipe

Introduction

This One-Pan Eggplant Parm Orzo is a comforting, flavorful twist on classic eggplant Parmesan. With tender eggplant, cheesy mozzarella, and hearty orzo all cooked together, it’s an easy meal that feels special. Perfect for a weeknight dinner or casual entertaining.

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 of 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 the liquid.
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 the browned eggplant to a plate.
3. Step 3: Add another 2 tablespoons of olive oil to the skillet and repeat the cooking process with the remaining eggplant until browned. Set aside with the first batch.
4. Step 4: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it starts to brown, about 10 minutes. Add the sliced 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. Step 5: Stir in the crushed tomatoes, vegetable broth, and Italian seasoning. Bring the mixture to a boil over high heat. Add the orzo and return to a boil, then reduce the heat to medium-low and simmer. Cook, stirring frequently to prevent the orzo from sticking, until the pasta is al dente and the liquid is thick and saucy, about 10 to 12 minutes.
6. Step 6: Stir the fresh spinach and grated Parmesan into the orzo mixture until the spinach has wilted. Return the cooked eggplant to the skillet and stir gently to combine. Top the mixture with torn chunks of fresh mozzarella.
7. Step 7: Position a rack close to the broiler and preheat the broiler. Place the skillet under the broiler and watch closely, broiling until the mozzarella is melted and starting to brown, about 5 minutes.
8. Step 8: Remove from the oven and garnish with torn fresh basil and additional grated Parmesan before serving.

Tips & Variations

• For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Substitute spinach with kale or Swiss chard for different greens.
• If you don’t have fresh thyme, 1 teaspoon of dried thyme works well.
• Use vegetable broth instead of water for richer flavor in the orzo.
• To keep the eggplant from getting soggy, pressing out moisture before cooking is essential.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. Adding a splash of broth or water while reheating can help loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small short pasta like acini di pepe or baby shells can work, but cooking times may vary slightly. Adjust as needed and stir often to prevent sticking.

Is it necessary to broil the dish at the end?

Broiling melts and browns the mozzarella for a classic cheesy topping, but you can also cover the skillet and let the cheese melt gently on the stovetop if you prefer.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.5 from 136 reviews

A delicious and comforting one-pan meal featuring tender eggplant, creamy mozzarella, and Parmesan cheese cooked with orzo pasta in a flavorful tomato sauce. This eggplant parm orzo is an easy, cheesy, and satisfying dish perfect for weeknights or casual gatherings.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1″ pieces
• 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
• 2 oz. fresh spinach (about 2 cups)
• Torn fresh basil, for serving

Pantry Items

• Kosher salt
• 5 tbsp. extra-virgin olive oil, divided
• 1 (28-oz.) can crushed tomatoes
• 2 cups low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo

Dairy

• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks

Instructions

1. Prepare the Eggplant: Line a sheet tray with paper towels and arrange the cut eggplant in a single layer. Season with 1 tsp. kosher salt and cover with another layer of paper towels. Let it sit for 10 minutes to draw out moisture, then gently press down on the towels to absorb excess liquid.
2. Brown Half the Eggplant: Heat 2 tbsp. of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant pieces, season with salt, and cook, tossing occasionally until well browned, about 10 minutes. Transfer the browned eggplant to a plate.
3. Brown the Remaining Eggplant: Repeat the same process with the remaining eggplant using another 2 tbsp. of olive oil, cooking until browned and then transferring to the plate.
4. Sauté Aromatics: Using the same skillet, heat the remaining 1 tbsp. of olive oil over medium-high heat. Add chopped onion and cook, stirring occasionally, until it just starts to brown, about 10 minutes. Add sliced garlic, thyme, crushed red pepper flakes, and a pinch of salt; cook, stirring frequently, until the garlic becomes fragrant and starts to brown, roughly 3 minutes.
5. Create Tomato-Orzo Sauce: Stir in the 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 let simmer, stirring frequently to prevent sticking, until the orzo is al dente and the liquid thickens into a saucy consistency, about 10 to 12 minutes.
6. Add Cheese and Spinach: Add fresh spinach and Parmesan cheese to the skillet and stir until the spinach wilts. Return the browned eggplant to the skillet and stir to distribute evenly. Top the mixture with torn fresh mozzarella chunks.
7. Broil to Finish: Position a rack closest to your broiler and preheat the broiler. Broil the skillet for about 5 minutes, watching closely, until the mozzarella is melted and beginning to brown.
8. Garnish and Serve: Remove from broiler and top with fresh torn basil and additional Parmesan cheese. Serve hot and enjoy your one-pan eggplant parm orzo!

Notes

• Be sure to press the eggplant to remove excess moisture to avoid a soggy dish.
• To keep orzo from sticking, stir frequently during simmering.
• The broiler step requires close attention to prevent burning the cheese.
• You can substitute mozzarella with a plant-based cheese for a vegetarian but not vegan option.
• For a spicier dish, increase crushed red pepper flakes according to taste.

Keywords: eggplant parm orzo, one-pan meal, Italian dinner, vegetarian pasta, eggplant recipe, comfort food