Cheesy Eggplant-Orzo Casserole

Try dolloping the ricotta cheese on top of the eggplant instead of mixing it with the tomato sace. It's like eating little pillows of cheese.


8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Caloriesfromfat 27 %
Fat 10.3 g
Satfat 2.6 g
Monofat 4.2 g
Polyfat 3.1 g
Protein 17.9 g
Carbohydrate 51.3 g
Fiber 3.8 g
Cholesterol 11 mg
Iron 3 mg
Sodium 345 mg
Calcium 224 mg


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 rice-shaped pasta)
1 1/2 cups fat-free ricotta cheese
1 cup tomato juice
1/2 cup chopped fresh basil
1 (8-ounce) can no-salt-added tomato sauce
1 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1/3 cup pine nuts


Preheat oven to 350°.

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 a large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato; cook 2 minutes. Add sun-dried tomatoes, orzo, and next 4 ingredients (orzo through tomato sauce); stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. Combine breadcrumbs, cheese, and pine nuts; sprinkle crumb topping over orzo mixture. Cover and bake at 350° for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned.