Name: One-Pan Eggplant Parm Orzo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium eggplants, peeled and cut into ½-inch thick slices; Salt, for draining the eggplant; ½ cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs (use panko for extra crunch); 1 ½ cups marinara sauce (preferably homemade or halal-certified); 1 ½ cups mozzarella cheese, shredded (use halal-certified cheese); ½ cup grated Parmesan cheese (optional for extra richness, use halal-certified if preferred); 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; Fresh basil leaves, chopped (for garnish); 2 tablespoons olive oil; 1 ½ cups orzo pasta; Freshly cracked black pepper, to taste; Fresh parsley, chopped (for garnish); Eggplant: Eggplant forms the hearty base of the dish and absorbs the delicious marinara sauce and cheese, creating a perfect balance of flavors.; Breadcrumbs: The breadcrumbs give the eggplant slices a crispy exterior, enhancing the texture of this dish.; Orzo Pasta: Orzo adds a hearty and satisfying element to the dish, complementing the eggplant perfectly while soaking up the marinara sauce.; Mozzarella and Parmesan: These cheeses melt beautifully, creating a gooey, cheesy layer that complements the savory ingredients.; Olive Oil: Olive oil helps with the cooking process, giving the eggplant a rich flavor while keeping it moist.; Garlic and Italian Seasoning: These pantry staples add the perfect depth of flavor to your dish.

Ingredients

Scale

2 medium eggplants, peeled and cut into ½-inch thick slices
Salt, for draining the eggplant
½ cup all-purpose flour
2 large eggs
1 cup breadcrumbs (use panko for extra crunch)
1 ½ cups marinara sauce (preferably homemade or halal-certified)
1 ½ cups mozzarella cheese, shredded (use halal-certified cheese)
½ cup grated Parmesan cheese (optional for extra richness, use halal-certified if preferred)
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Fresh basil leaves, chopped (for garnish)
2 tablespoons olive oil
1 ½ cups orzo pasta
Freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)

Ingredient Highlights

Eggplant: Eggplant forms the hearty base of the dish and absorbs the delicious marinara sauce and cheese, creating a perfect balance of flavors.
Breadcrumbs: The breadcrumbs give the eggplant slices a crispy exterior, enhancing the texture of this dish.
Orzo Pasta: Orzo adds a hearty and satisfying element to the dish, complementing the eggplant perfectly while soaking up the marinara sauce.
Mozzarella and Parmesan: These cheeses melt beautifully, creating a gooey, cheesy layer that complements the savory ingredients.
Olive Oil: Olive oil helps with the cooking process, giving the eggplant a rich flavor while keeping it moist.
Garlic and Italian Seasoning: These pantry staples add the perfect depth of flavor to your dish.

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Instructions

Prepare the Eggplant:

Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a large baking sheet or oven-safe pan by lining it with parchment paper or a light drizzle of olive oil to prevent sticking.
Salt the Eggplant: Lay the eggplant slices out on a cutting board or clean kitchen towel. Sprinkle both sides generously with salt and let them sit for about 20-30 minutes. This will help draw out the excess moisture and bitterness from the eggplant.
Rinse and Dry the Eggplant: After the eggplant slices have released moisture, rinse them under cold water to remove the salt. Pat the slices dry with a paper towel to remove excess moisture.

Bread the Eggplant:

Prepare the Breading Station: Set up three shallow dishes for the breading process. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs, garlic powder, and Italian seasoning.
Coat the Eggplant: Dredge each eggplant slice first in the flour, then dip it in the beaten eggs, and finally coat it in the seasoned breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Fry the Eggplant: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for about 2-3 minutes on each side, or until they are golden brown and crispy. Once fried, place them on a plate lined with paper towels to absorb excess oil.

Prepare the Orzo and Sauce:

Cook the Orzo: While the eggplant slices are frying, cook the orzo pasta according to the package instructions. Drain the pasta and set it aside.
Prepare the Marinara Sauce: In a separate pan, warm the marinara sauce over medium heat. If you prefer extra flavor, you can add a pinch of red pepper flakes or a tablespoon of chopped garlic to the sauce. Stir occasionally to keep it warm.

Assemble the One-Pan Eggplant Parm Orzo:

Layer the Dish: In a large, oven-safe pan, spread the cooked orzo pasta evenly at the bottom. Pour half of the marinara sauce over the pasta and spread it out evenly.
Layer the Eggplant: Arrange the crispy eggplant slices on top of the marinara sauce, covering the pasta. Pour the remaining marinara sauce over the eggplant slices, and sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
Bake: Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Garnish and Serve:

Garnish and Serve: Once baked, remove the pan from the oven and let it cool for a few minutes. Garnish with fresh basil and parsley for a pop of color and extra flavor.
Serve: Slice and serve your One-Pan Eggplant Parm Orzo hot. This dish pairs beautifully with a side of garlic bread or a simple salad for a complete meal.

Prep Time: 15minutes
Cook Time: 35minutes

Nutrition

Serving Size: 6
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 12g