Cheesy Eggplant (Aubergine) - Orzo Casserole

Cheesy Eggplant (Aubergine) - Orzo Casserole

Time: 1 hrs

Ingredients

  • 2 tablespoons sun-dried tomatoes packed in oil, chopped
  • 1 tablespoon olive oil
  • 6 cups eggplants, peeled and diced
  • 1 1/2 cups onions, diced
  • 1 cup red pepper, diced
  • 4 garlic cloves, minced
  • 1 cup tomato, diced
  • 1 1/2 cups uncooked orzo pasta
  • 1 1/2 cups ricotta cheese
  • 1/2 cup fresh basil, chopped
  • 8 ounces tomato sauce
  • 1 cup dry breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1/3 cup pine nuts

Directions

  • 1 Preheat oven to 350 degrees F.
  • 2 Cook orzo according to package instructions.
  • 3 Heat oil in a large skillet, preferable non-stick, over medium high heat.
  • 4 Add eggplant and next 3 ingredients, cooking for 5 minutes.
  • 5 Add diced tomato and cook 2 minutes.
  • 6 Add sundried tomatoes, orzo and next 3 ingredients; stir well.
  • 7 Spoon orzo mixture into a 13x9 inch baking dish.
  • 8 Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
  • 9 Cover and bake for 30 minutes or until thoroughly heated.
  • 10 Uncover and bak 10 more minutes or until lightly browned.
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