Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Casseroles Main Dish Pasta Vegetables Oven Dietary One Dish Meal Low Cholesterol Low Calorie Low In Something Pasta Rice And Grains Onions Tomatoes Equipment

Aegean Eggplant Aubergine Tomato Orzo Casserole

Created for the rsc summer 2005 contest. I must admit that if i hadn't needed the orzo to make up the 5th ingredient required for the contest, i would have omitted it. You can peel the eggplant if you want; i don't bother, but i do wash it.

Steps

Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
Lightly coat both sides eggplant slices with cooking spray and saut in batches over medium heat in a large skillet until lightly browned on both sides.
Set aside.
Meanwhile , dust tomato slices with flour and , in a separate pan , fry in batches in 1 / 4 inch oil until lightly browned on both sides.
Set aside.
Re-spray skillet you cooked eggplant in and saut onion slices with garlic until soft and golden.
Spread half the tomatoes in a layer over the orzo , then half the onion-garlic mixture , then half the eggplant slices.
Repeat layers.
Make sauce: melt butter and blend in flour until smooth.
Add bouillon slowly , stirring constantly , until thickened.
Add cream , oregano and cinnamon.
Simmer very gently for about 1 minute.
Pour sauce over casserole.
Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
Bake at 400f about 15 minutes until top is cr.

Ingredients

orzo pasta, olive oil flavored cooking spray, eggplant, fresh tomatoes, flour, olive oil, onion, garlic clove, butter, beef bouillon, cream, dried oregano, cinnamon, parmesan cheese, kalamata olive