One-Pan Eggplant Parm Orzo Recipe

Introduction

This One-Pan Eggplant Parm Orzo offers all the comforting flavors of eggplant Parmesan in a simple, weeknight-friendly skillet meal. Tender eggplant, savory tomato sauce, and creamy cheese come together with tender orzo for a satisfying and easy dish.

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 c. low-sodium vegetable broth or water
• 1 tsp. Italian seasoning
• 8 oz. orzo
• 2 oz. fresh spinach (about 2 c.)
• 2 oz. Parmesan, finely grated (about 1 c.), 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 the eggplant pieces in a single layer. Season with 1 teaspoon kosher salt, then cover with another layer of paper towels. Let sit for 10 minutes, pressing gently to absorb excess moisture.
2. Step 2: In a large stainless steel skillet over medium heat, heat 2 tablespoons olive oil. Add half of the eggplant, season with salt, and cook, tossing occasionally, until well browned, about 10 minutes. Transfer to a plate.
3. Step 3: Add another 2 tablespoons olive oil to the skillet and repeat the cooking process with the remaining eggplant. Set all cooked eggplant aside.
4. Step 4: Increase the heat to medium-high and add the remaining 1 tablespoon olive oil. Cook the chopped onion, stirring occasionally, until just starting to brown, about 10 minutes. Add garlic, thyme, red pepper flakes, and a pinch of salt. Cook, stirring frequently, until garlic is fragrant and starting to brown, about 3 minutes.
5. Step 5: Stir in the crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil over high heat. Stir in the orzo and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until orzo is al dente and sauce is thick and saucy, about 10 to 12 minutes.
6. Step 6: Add the spinach and Parmesan to the orzo mixture and stir until the spinach wilts. Return the cooked eggplant to the skillet and stir gently to combine. Top with torn mozzarella.
7. Step 7: Place a rack in the closest position to the broiler and turn it on. Broil the skillet dish, watching closely, until the mozzarella is melted and starting to brown, about 5 minutes.
8. Step 8: Remove from the oven and top with torn fresh basil and additional Parmesan before serving.

Tips & Variations

• Salting the eggplant ahead reduces bitterness and prevents sogginess by drawing out moisture.
• For a heartier meal, add cooked Italian sausage or sautéed mushrooms with the onion.
• Use gluten-free orzo or substitute with small pasta shapes if preferred.
• Fresh thyme adds brightness, but dried thyme works well if fresh isn’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The dish may thicken as it cools; stir in a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the Parmesan and mozzarella with your favorite plant-based cheeses or nutritional yeast for a vegan version.

Can I prepare this ahead of time?

You can prepare the eggplant and sauce components in advance and store separately. Assemble, add cheese, and broil just before serving for best results.

One-Pan Eggplant Parm Orzo Recipe

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★★★★★

4.6 from 83 reviews

A delicious and comforting one-pan Eggplant Parm Orzo recipe combining tender roasted eggplant, savory tomato sauce, tender orzo pasta, fresh spinach, and melted mozzarella, topped with basil and Parmesan for a perfect vegetarian meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 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

Vegetable and Sauce

• 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 c. low-sodium vegetable broth or water
• 1 tsp. Italian seasoning

Main Ingredients

• 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. Prepare eggplant: Line a sheet tray with paper towels and arrange eggplant pieces in a single layer; sprinkle with 1 tsp. kosher salt. Cover with another layer of paper towels and let sit for 10 minutes to draw out moisture. Gently press down on paper towels to absorb excess liquid.
2. Cook half the eggplant: Heat 2 tablespoons 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 cooked eggplant to a plate.
3. Cook remaining eggplant: In the same skillet, add another 2 tablespoons of olive oil and cook the remaining eggplant pieces the same way until browned. Set aside with the first batch.
4. Sauté aromatics and build sauce: Heat remaining 1 tablespoon olive oil over medium-high heat in the skillet. Add chopped onion and cook, stirring occasionally, until just starting to brown, about 10 minutes. Add sliced garlic, thyme, crushed red pepper flakes, and a pinch of salt. Cook, stirring frequently, until garlic is fragrant and starting to brown, about 3 minutes.
5. Add liquids and orzo: Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil over high heat. Add orzo pasta and return to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until orzo is al dente and sauce is thick and saucy, about 10 to 12 minutes.
6. Incorporate spinach, cheese, and eggplant: Add fresh spinach and finely grated Parmesan to the orzo mixture and stir until spinach is wilted. Return cooked eggplant pieces to the skillet and gently stir to distribute evenly. Top with torn chunks of fresh mozzarella.
7. Broil to finish: Position an oven rack closest to the broiler and preheat the broiler. Place skillet under broiler and watch closely, broiling until mozzarella is melted and starting to brown, about 5 minutes.
8. Garnish and serve: Remove from oven, sprinkle with torn fresh basil and extra Parmesan cheese. Serve hot and enjoy your comforting one-pan eggplant parm orzo!

Notes

• Salting the eggplant helps to remove excess moisture and bitterness, which also aids browning.
• Stirring frequently when cooking orzo prevents it from sticking to the pan and ensures even cooking.
• Use fresh mozzarella for best melting results under the broiler.
• If you don’t have a broiler, you can finish under a hot oven at 425°F (220°C) until cheese melts and browns, about 8-10 minutes.
• Make sure to watch closely during broiling to avoid burning the cheese.

Keywords: eggplant parmigiana, one-pan meal, orzo recipe, vegetarian dinner, easy Italian pasta, vegetable pasta dish