Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
1 (8 ounce) package orzo pasta, cooked |
olive oil flavored cooking spray |
1 medium fresh eggplant, unpeeled, sliced 1/2-inch thick |
4 medium fresh tomatoes, sliced 1/2-inch thick |
4 tablespoons flour |
olive oil or vegetable oil |
1 large onion, sliced thin |
1 -2 garlic clove, minced |
2 tablespoons butter |
2 tablespoons flour |
1 cup beef bouillon |
2 tablespoons cream |
1/2 teaspoon dried oregano |
1/2 teaspoon cinnamon |
1/2 cup parmesan cheese |
1/3 cup chopped kalamata olive |
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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