Aegean Eggplant Aubergine Tomato Orzo Casserole Recipe

Ingredients for Aegean Eggplant Aubergine Tomato Orzo Casserole

• Orzo Pasta
• Olive oil cooking spray, as needed
• 1 large eggplant, sliced 1/2 inch thick
• Fresh Tomatoes
• 2 tablespoons all-purpose flour
• Olive Oil
• 1 medium onion, thinly sliced
• Garlic Clove
• 2 tablespoons butter
• Beef Bouillon
• 1/2 cup heavy cream
• Dried Oregano
• 1/4 teaspoon ground cinnamon
• 1/2 cup grated Parmesan cheese
• Kalamata Olive

How to Make Aegean Eggplant Aubergine Tomato Orzo Casserole

1. Preheat oven to 400°F (200°C).
2. Lightly coat a 13x9 inch baking dish with olive oil cooking spray. Spread the orzo evenly across the bottom.
3. 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.
4. 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.
5. In the same skillet used for the eggplant, spray with cooking spray. Sauté the sliced onions and minced garlic until soft and golden.
6. Layer half of the tomatoes over the orzo, followed by half of the onion-garlic mixture, and then half of the eggplant slices.
7. Repeat layers with the remaining tomatoes, onion-garlic mixture, and eggplant.
8. 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.
9. Stir in the heavy cream, oregano, and cinnamon. Simmer gently for 1 minute.
10. Pour the sauce evenly over the casserole.
11. Sprinkle with Parmesan cheese and scatter the chopped Kalamata olives on top.
12. Bake for 15-20 minutes, or until the top is golden brown and bubbly.
13. Let cool slightly before serving. Enjoy!