Eggplant Orzo Casserole

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Eggplant Orzo Casserole

 

2 tablespoons sun-dried tomatoes, packed without oil, chopped

1/2 cup boiling water

1 tablespoon olive oil

6 cups diced peeled eggplant (about 1-1/4 pounds)

1 1/2 cups diced onion

1 cup diced red bell pepper

4 garlic cloves, minced

1 cup diced tomato

3 cups cooked orzo, about 1 1/2 cups uncooked rice-shaped pasta

1 1/2 cups fat-free ricotta cheese

1 cup tomato juice

1/2 cup chopped fresh basil

1 8-ounce can no-salt-added tomato sauce

1 cup dry breadcrumbs

1/2 cup grated Parmesan cheese

 

Preheat oven to 350 degrees. 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 heat. Add eggplant, onion, bell

pepper, and garlic; saute 5 minutes. Add diced tomato and cook for 2 minutes.

Add sun-dried tomatoes, orzo, tomato juice and tomato sauce and basil; stir

well. Spoon orzo mixture into a 13 x 9-inch baking dish. Dollop ricotta cheese

on top of eggplant mixture.

Combine breadcrumbs and cheese; sprinkle crumb topping over orzo mixture. Cover

and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10

minutes or until lightly browned.

Makes 8 to 10 servings.

Calories 353, Fat 5 g, Carbs 51 g, Sodium 345 mg, Fiber 3 g.

 

 

 

 

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