One-Pan Eggplant Parm Orzo Recipe

Introduction

This One-Pan Eggplant Parm Orzo is a comforting and flavorful dish that brings together tender eggplant, savory tomato sauce, and cheesy goodness all in one skillet. It’s perfect for a satisfying weeknight meal that’s easy to prepare and clean up.

Ingredients

• 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1″ pieces
• Kosher salt
• 5 Tbsp. extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 3 cloves garlic, sliced
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
• 1/2 tsp. crushed red pepper flakes
• 1 (28-oz.) can crushed tomatoes
• 2 cups low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo
• 2 oz. fresh spinach (about 2 cups)
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks
• Torn fresh basil, for serving

Instructions

1. Step 1: Line a sheet tray with paper towels and arrange eggplant pieces in a single layer; season with 1 tsp. salt. Place another layer of paper towels on top and let sit for 10 minutes. Gently press down on the paper towels to absorb excess moisture.
2. Step 2: In a large stainless steel skillet over medium heat, heat 2 Tbsp. olive oil. Add half of the eggplant; season with salt. Cook, tossing occasionally, until well browned, about 10 minutes. Transfer the eggplant to a plate.
3. Step 3: In the same skillet over medium heat, heat another 2 Tbsp. olive oil and cook the remaining eggplant the same way until browned.
4. Step 4: Increase heat to medium-high and heat the remaining 1 Tbsp. oil in the skillet. Cook the chopped onion, stirring occasionally, until it just starts to brown, about 10 minutes. Add the sliced garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring frequently, until garlic is fragrant and beginning to brown, about 3 minutes. Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil over high heat.
5. Step 5: Stir in orzo and return the mixture to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until orzo is al dente and the sauce is thick and saucy, about 10 to 12 minutes.
6. Step 6: Add the fresh spinach and grated Parmesan to the orzo mixture and stir until the spinach wilts. Return the cooked eggplant to the skillet and mix gently to distribute evenly. Top with torn mozzarella chunks.
7. Step 7: Place a rack in the closest position to the broiler and turn on the broiler. Broil the dish, watching closely, until the mozzarella is melted and beginning to brown, about 5 minutes.
8. Step 8: Remove from the oven and sprinkle with torn fresh basil and additional Parmesan before serving.

Tips & Variations

• Salting the eggplant helps remove excess moisture and bitterness, leading to better texture and flavor.
• For a meatier version, add cooked Italian sausage or ground beef when cooking the onions.
• Use gluten-free orzo or small pasta if preferred, adjusting cooking time as needed.
• Fresh thyme offers brighter flavor, but dried thyme works well in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. Adding a splash of broth or water can help loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or couscous can work well. Cook time may vary slightly, so keep an eye on the texture.

Is it necessary to broil the dish at the end?

Broiling melts and browns the mozzarella nicely, adding great flavor and texture, but you can also cover the skillet and let the cheese melt gently over low heat if preferred.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.4 from 77 reviews

This One-Pan Eggplant Parm Orzo is a comforting, hearty dish that combines tender pieces of browned eggplant with a rich tomato sauce, perfectly cooked orzo, fresh spinach, and layers of melty mozzarella and Parmesan cheese. Prepared entirely in one skillet and finished under the broiler, it’s a streamlined take on classic eggplant Parmesan with an Italian twist of orzo pasta, making it a satisfying weeknight meal.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1″ pieces
• Kosher salt, for seasoning
• 1 medium yellow onion, chopped
• 3 cloves garlic, sliced
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
• 1/2 tsp. crushed red pepper flakes
• 2 oz. fresh spinach (about 2 cups)
• Torn fresh basil, for serving

Pantry Items

• 5 Tbsp. extra-virgin olive oil, divided
• 1 (28-oz.) can crushed tomatoes
• 2 cups low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo pasta

Cheeses

• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 4 oz. fresh mozzarella, torn into chunks

Instructions

1. Prepare the eggplant: Line a sheet tray with paper towels and arrange the cut eggplant in a single layer. Season with 1 teaspoon kosher salt and cover with another layer of paper towels. Let it sit for 10 minutes to draw out excess moisture, then gently press down on the paper towels to absorb it.
2. Brown half the eggplant: Heat 2 tablespoons of olive oil in a large stainless steel skillet over medium heat. Add half of the eggplant pieces, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer the browned eggplant to a plate.
3. Brown the remaining eggplant: Using the same skillet, add another 2 tablespoons of oil and repeat the browning process with the rest of the eggplant, cooking until nicely browned. Remove and set aside with the first batch.
4. Sauté aromatics and build sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the chopped onion, stirring occasionally, until it just begins to brown, about 10 minutes. Add sliced garlic, thyme, crushed red pepper flakes, and a pinch of salt; stir frequently and cook until garlic is fragrant and starting to brown, about 3 minutes. Stir in crushed tomatoes, vegetable broth, and Italian seasoning, then bring the mixture to a boil.
5. Cook the orzo: Stir in the orzo pasta and return the mixture to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the orzo is al dente and the sauce is thick and saucy, about 10 to 12 minutes.
6. Add spinach and cheeses: Stir fresh spinach and grated Parmesan into the orzo mixture until the spinach wilts. Return the browned eggplant to the skillet and stir to distribute it evenly. Top the mixture with torn chunks of fresh mozzarella.
7. Broil to finish: Place a rack in the closest position to the broiler and preheat the broiler. Broil the skillet, watching closely, until the mozzarella melts and starts to brown, about 5 minutes.
8. Garnish and serve: Remove from the broiler and sprinkle torn fresh basil and additional Parmesan cheese over the top before serving.

Notes

• Salting the eggplant helps reduce bitterness and excess moisture, which can otherwise make the dish soggy.
• Use a large skillet that is oven-safe to broil the dish directly without transferring it.
• You can substitute vegetable broth with water for a lighter option.
• Adjust red pepper flakes according to your preferred spice level.
• Fresh basil adds a bright finish but can be omitted or replaced with dried basil in a pinch.
• This dish can be made vegetarian and is naturally gluten-free if gluten-free orzo is used.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: eggplant parmesan, one-pan meal, orzo recipe, Italian dinner, vegetarian pasta, comfort food, easy weeknight dinner