Eggplant Orzo Bake

Eggplant Orzo Bake

Here’s an interesting factoid: In over five years of blogging, I’ve never made a straight up eggplant parmesan dish. I’ve stacked it, rolled it, and even stuffed it, but never just made a classic version.

As far as I’m concerned, there’s no reason to start today! This baked casserole comes as close, flavor wise, to the traditional dish though. It skips a lot of the work though and is a lot easier to serve.

The final dish has chunks of slightly charred eggplant and pockets of mozzarella that make it a super-addictive dinner and one that will keep you warm on these cold nights.


  • 1 large eggplant (about a pound), cubed and salted
  • 2 teaspoons herbs de provence
  • 1 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1 carrot, peeled and diced
  • 1/2 sweet onion, diced
  • 1/2 red pepper, diced
  • 1 rib celery, diced
  • 3 cloves garlic, minced
  • 1 15-oz can fire roasted diced tomatoes
  • 8 ounces orzo pasta, cooked
  • 8-10 ounces mozzarella, cubed
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper
Read the whole recipe on Macheesmo