Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole - cooking recipe

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
    White Sauce
    2 tablespoons butter
    2 tablespoons flour
    1 cup beef bouillon
    2 tablespoons cream
    1/2 teaspoon dried oregano
    1/2 teaspoon cinnamon
    Toppings
    1/2 cup parmesan cheese
    1/3 cup chopped kalamata olive
Preparation
    Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
    Lightly coat both sides eggplant slices with cooking spray and saute 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.
    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.
    Re-spray skillet you cooked eggplant in and saute onion slices with garlic until soft and golden.
    Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
    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.
    Pour sauce over casserole.
    Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
    Bake at 400\u00b0F about 15 minutes until top is crispy brown.

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