Ingrédients pour Aegean Eggplant Aubergine Tomato Orzo Casserole
- 1 cup orzo pasta, uncooked
- olive oil flavored cooking spray, as needed
- 1 large eggplant, sliced 1/4 inch thick
- 4 medium fresh tomatoes, halved
- 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 cup olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 1/2 cups beef bouillon
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped Kalamata olives
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Comment préparer Aegean Eggplant Aubergine Tomato Orzo Casserole
- Preheat oven to 400°F (200°C).
- Lightly coat a 13x9 inch baking dish with olive oil cooking spray. Spread the orzo evenly across the bottom.
- Lightly coat eggplant slices with cooking spray. Sauté in batches over medium heat in a large skillet until lightly browned on both sides. Set aside.
- Dust tomato halves with flour. In a separate skillet, heat 1/4 cup olive oil over medium heat. Fry tomato halves in batches until lightly browned on both sides. Set aside.
- In the same skillet used for the eggplant, spray with cooking spray. Sauté the sliced onions and minced garlic until soft and golden.
- Layer half of the tomatoes over the orzo, followed by half of the onion-garlic mixture, and then half of the eggplant slices.
- Repeat layers with the remaining tomatoes, onion-garlic mixture, and eggplant.
- Make the sauce: In a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in the bouillon until the sauce thickens.
- Stir in the heavy cream, oregano, and cinnamon. Simmer gently for 1 minute.
- Pour the sauce evenly over the casserole.
- Sprinkle with Parmesan cheese and scatter the chopped Kalamata olives on top.
- Bake for 15-20 minutes, or until the top is golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
19g
Fat
18g
Carbs
11g
