Pasta - Cheesy Eggplant Orzo Casserole

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* Exported from MasterCook *

 

Cheesy Eggplant-Orzo Casserole

 

Recipe By : Cooking Light Magazine, August 1997

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Vegetarian

Pasta Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sun-dried tomatoes

--packed without oil -- chopped

1/2 cup boiling water

1 tablespoon olive oil

6 cups eggplant -- diced & peeled

--about 1 1/4 pounds

1 1/2 cups diced onion

1 cup diced red bell pepper

4 garlic cloves -- minced

1 cup diced tomato

3 cups orzo -- cooked

--about 1 1/2 cups uncooked rice-shaped

-- pasta

1 1/2 cups fat-free ricotta cheese

1 cup tomato juice

1/2 cup chopped fresh basil

8 ounces no salt added tomato sauce

1 cup dry breadcrumbs

1/2 cup grated parmesan cheese

1/3 cup pine nuts

 

1. Preheat oven to 350 oF. 2. Combine sun-dried tomatoes and boiling water

in a small bowl; cover and let stand 10 minutes or until soft. Drain, and

set aside. 3. Heat oil in a large nonstick skillet over medium-high heat.

Add eggplant, onion, bell pepper, and garlic; saute 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 x 9

inch baking dish. Combine breadcrumbs, cheese, and pine nuts; sprinkle crumb

topping over orzo mixture. Cover and bake at 350 oF for 30 minutes or until

thoroughly heated. Uncover and bake an additional 10 minutes or until

lightly browned.

 

 

WW: 7 pts. per serving

Yield: 8 servings (serving size: 1 1/2 cups).

 

Try dolloping the ricotta cheese on top of the eggplant instead of mixing it

with the tomato sauce. It's like eating little pillows of cheese.

 

CALORIES 353 (27% from fat); FAT 10.3g (sat 2.6g, mono 4.2g, poly 3.1g);

PROTEIN 17.9g; CARB 51.3g; FIBER 3.8g; CHOL 11mg; IRON 3mg; SODIUM 345mg;

CALCIUM 224mg.

 

 

 

 

 

 

 

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Karen S

ksonness