One-Pan Eggplant Parm Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
