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Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole

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“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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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