One-Pan Eggplant Parm Orzo Recipe
This One-Pan Eggplant Parm Orzo is a rich and hearty dish that combines the flavors of classic eggplant parmesan with tender orzo pasta—all cooked in a single pan for easy cleanup. Creamy, cheesy, and packed with tomatoey goodness, this dish is perfect for a comforting weeknight meal. The eggplant becomes melt-in-your-mouth tender, while the orzo absorbs all the flavors of the marinara sauce, making every bite deeply satisfying.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Dish:
1 medium eggplant (about 1 lb), diced into ½-inch cubes
1 ½ cups orzo pasta
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) diced tomatoes
1 ½ cups marinara sauce
2 cups vegetable broth (or water)
1 tsp dried oregano
½ tsp red pepper flakes (optional, for heat)
½ tsp salt (or to taste)
¼ tsp black pepper
For the Topping:
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup fresh basil, chopped
¼ cup panko breadcrumbs (for extra crunch, optional)
For Serving:
Extra basil for garnish
Crusty bread or a side salad
Instructions
Step 1: Cook the Eggplant
1. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
2. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and slightly golden. Remove from the pan and set aside.
Step 2: Build the Base
1. Add the remaining 1 tablespoon of olive oil to the same pan.
2. Saute the onion for 2 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
3. Stir in the orzo, coating it in the oil for about 1 minute to toast slightly.
Step 3: Simmer the Orzo
1. Add the diced tomatoes, marinara sauce, vegetable broth, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
2. Return the cooked eggplant to the pan.
3. Bring to a simmer, then cover and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Step 4: Add Cheese & Broil
1. Sprinkle mozzarella and Parmesan evenly over the top.
2. Optionally, sprinkle panko breadcrumbs for added crunch.
3. Cover with a lid for 2 minutes to let the cheese melt, or broil in the oven for 2-3 minutes until golden brown.
Step 5: Serve
Garnish with fresh basil and serve warm.
Pair with crusty bread or a fresh salad.
Notes & Tips
Eggplant Prep Tip: If your eggplant is on the bitter side, sprinkle the diced pieces with salt and let them sit for 15 minutes before cooking. Rinse and pat dry.
Make It Creamier: Stir in ¼ cup of ricotta or mascarpone at the end for extra richness.
Add Protein: Mix in cooked chicken, chickpeas, or Italian sausage for a heartier meal.
Gluten-Free Option: Substitute orzo with gluten-free pasta or cooked quinoa.
Storage: Keep leftovers in an airtight container for up to 3 days in the fridge. Reheat with a splash of water to loosen up the pasta.
Frequently Asked Questions (FAQ)
1. Can I make this dish ahead of time?
Yes! You can prepare it up to 2 days in advance. Reheat it on the stovetop with a little extra broth to keep it from drying out.
2. Can I use another pasta instead of orzo?
Yes! Small pasta shapes like acini di pepe, ditalini, or pearl couscous work well. Adjust the cooking liquid accordingly.
3. What’s the best way to keep eggplant from getting soggy?
Salt it before cooking to draw out excess moisture, and cook it over medium-high heat to get a nice golden sear.
4. Can I make it vegan?
Absolutely! Use vegan mozzarella and Parmesan or simply skip the cheese and sprinkle with nutritional yeast.
5. Can I add more vegetables?
Yes! Bell peppers, zucchini, spinach, or mushrooms make great additions. Add them when sauteing the onions.
Nutritional Information
Calories: ~380
Protein: 12g
Carbohydrates: 55g
Fat: 12g
Saturated Fat: 3.5g
Fiber: 7g
Sugar: 9g
Sodium: 550mg