Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light August 1997

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

353 calories; calories from fat 27%; fat 10.3g; saturated fat 2.6g; mono fat 4.2g; poly fat 3.1g; protein 17.9g; carbohydrates 51.3g; fiber 3.8g; cholesterol 11mg; iron 3mg; sodium 345mg; calcium 224mg.
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