Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole

Recipe by echo echo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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