Cheesy Eggplant Orzo Casserole Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 tablespoons sun-dried tomatoes -- packed without oil
1/2 cup boiling water
1 tablespoon olive oil
6 cups diced peeled eggplant
1 1/2 cup diced onion
1 cup diced red bell pepper
4 cloves garlic -- minced
1 cup diced tomato
3 cups cooked orzo
1 1/2 cup fat-free Ricotta cheese
1 cup tomato juice
1/2 cup chopped fresh basil
1 can (8-ounce size) no-salt-added tomato sauce
1 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1/3 cup pine nuts

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Directions:

Preheat oven to 350º.

Combine sun-dried tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until soft. Drain, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper, and garlic; sauté 5 minutes. Add diced tomato; cook 2 minutes. Add sun-dried tomatoes, orzo, and next 4 ingredients (orzo through tomato sauce); stir well.

Spoon orzo mixture into a 13 × 9-inch baking dish. Combine breadcrumbs, cheese, and pine nuts; sprinkle crumb topping over orzo mixture. Cover and bake at 350º for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned.

Per Serving (excluding unknown items): 298 Calories; 8g Fat (23.6% calories from fat); 16g Protein; 42g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

This recipe from CDKitchen for Cheesy Eggplant Orzo Casserole serves/makes 8