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.
Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
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.
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.
Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
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.
Pour sauce over casserole.
Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
Bake at 400°F about 15 minutes until top is crispy brown.