Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Eggplant Orzo Casserole 2 tablespoons sun-dried tomatoes, packed without oil, chopped 1/2 cup boiling water 1 tablespoon olive oil 6 cups diced peeled eggplant (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 cooked orzo, 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 1 8-ounce can no-salt-added tomato sauce 1 cup dry breadcrumbs 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees. 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 heat. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato and cook for 2 minutes. Add sun-dried tomatoes, orzo, tomato juice and tomato sauce and basil; stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. Dollop ricotta cheese on top of eggplant mixture. Combine breadcrumbs and cheese; sprinkle crumb topping over orzo mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until lightly browned. Makes 8 to 10 servings. Calories 353, Fat 5 g, Carbs 51 g, Sodium 345 mg, Fiber 3 g. Now you can have a huge leap forward in email: get the new Mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 I've, sadly, never done much with eggplants. How does one peel an eggplant? And do you use a knife or one of those peeling tools? - " AJ " <aj788888 Wednesday, February 28, 2007 3:11 PM Eggplant Orzo Casserole > Eggplant Orzo Casserole > > 2 tablespoons sun-dried tomatoes, packed without oil, chopped > 1/2 cup boiling water > 1 tablespoon olive oil > 6 cups diced peeled eggplant (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 cooked orzo, 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 > 1 8-ounce can no-salt-added tomato sauce > 1 cup dry breadcrumbs > 1/2 cup grated Parmesan cheese > > Preheat oven to 350 degrees. 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 heat. Add eggplant, > onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato and cook > for 2 minutes. Add sun-dried tomatoes, orzo, tomato juice and tomato sauce > and basil; stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. > Dollop ricotta cheese on top of eggplant mixture. > Combine breadcrumbs and cheese; sprinkle crumb topping over orzo mixture. > Cover and bake at 350 degrees for 30 minutes. Uncover and bake an > additional 10 minutes or until lightly browned. > Makes 8 to 10 servings. > Calories 353, Fat 5 g, Carbs 51 g, Sodium 345 mg, Fiber 3 g. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 I trim off the stem end and then peel it with my potato peeler. It works great. You could also peel it with a knife. Sometimes I don't even bother peeling it. It is up to you if you decide to peel it. It is good both ways. Judy - Jim Lynch Wednesday, February 28, 2007 2:23 PM Re: Eggplant Orzo Casserole I've, sadly, never done much with eggplants. How does one peel an eggplant? And do you use a knife or one of those peeling tools? - " AJ " <aj788888 Wednesday, February 28, 2007 3:11 PM Eggplant Orzo Casserole > Eggplant Orzo Casserole > > 2 tablespoons sun-dried tomatoes, packed without oil, chopped > 1/2 cup boiling water > 1 tablespoon olive oil > 6 cups diced peeled eggplant (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 cooked orzo, 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 > 1 8-ounce can no-salt-added tomato sauce > 1 cup dry breadcrumbs > 1/2 cup grated Parmesan cheese > > Preheat oven to 350 degrees. 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 heat. Add eggplant, > onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato and cook > for 2 minutes. Add sun-dried tomatoes, orzo, tomato juice and tomato sauce > and basil; stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. > Dollop ricotta cheese on top of eggplant mixture. > Combine breadcrumbs and cheese; sprinkle crumb topping over orzo mixture. > Cover and bake at 350 degrees for 30 minutes. Uncover and bake an > additional 10 minutes or until lightly browned. > Makes 8 to 10 servings. > Calories 353, Fat 5 g, Carbs 51 g, Sodium 345 mg, Fiber 3 g. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 Using a vegetable peeler works fine, but you need to draw it toward yourself, not away. That is how I will be doing it when I make this tomorrow evening. This sounds wonderful. Katie Jim Lynch <jplynch wrote: I've, sadly, never done much with eggplants. How does one peel an eggplant? And do you use a knife or one of those peeling tools? - " AJ " <aj788888 Wednesday, February 28, 2007 3:11 PM Eggplant Orzo Casserole > Eggplant Orzo Casserole > > 2 tablespoons sun-dried tomatoes, packed without oil, chopped > 1/2 cup boiling water > 1 tablespoon olive oil > 6 cups diced peeled eggplant (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 cooked orzo, 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 > 1 8-ounce can no-salt-added tomato sauce > 1 cup dry breadcrumbs > 1/2 cup grated Parmesan cheese > > Preheat oven to 350 degrees. 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 heat. Add eggplant, > onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato and cook > for 2 minutes. Add sun-dried tomatoes, orzo, tomato juice and tomato sauce > and basil; stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. > Dollop ricotta cheese on top of eggplant mixture. > Combine breadcrumbs and cheese; sprinkle crumb topping over orzo mixture. > Cover and bake at 350 degrees for 30 minutes. Uncover and bake an > additional 10 minutes or until lightly browned. > Makes 8 to 10 servings. > Calories 353, Fat 5 g, Carbs 51 g, Sodium 345 mg, Fiber 3 g. > > Never Miss an Email Stay connected with Mail on your mobile. Get started! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2007 Report Share Posted February 28, 2007 I would use a carrot peeler. Gayle <BR><BR><BR>**************************************<BR> AOL now offers free email to everyone. Find out more about what's free from AOL at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
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