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    You are in: Home / Recipes / Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole Recipe
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    Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    echo echo's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    White Sauce

    Toppings

    Directions:

    1. 1
      Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
    2. 2
      Lightly coat both sides eggplant slices with cooking spray and sauté in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
    3. 3
      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.
    4. 4
      Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
    5. 5
      Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
    6. 6
      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.
    7. 7
      Pour sauce over casserole.
    8. 8
      Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
    9. 9
      Bake at 400°F about 15 minutes until top is crispy brown.

    Ratings & Reviews:

    • on August 26, 2006

      55

      This was quite good. My husband, who claims to dislike eggplant, had two helpings. Two things I did differently were leftover rice on the bottom instead of orzo and feta cheese along with the parm and olives on the top. Next time I will peel the eggplant and maybe double the sauce. Thanks echo!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 232.0
     
    Calories from Fat 61
    26%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.7 mg
    5%
    Sodium 342.7 mg
    14%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 4.6 g
    18%
    Sugars 4.7 g
    19%
    Protein 8.5 g
    17%

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