|
|
 |
|
Hello Chef, |
|
|
|
| JollyCook is pleased to bring you
today's new recipe. JollyCook hopes that you are taking care of yourself and
eating well. |
| |
|
| Eggplant Orzo
Casserole Recipe |
|
|
Print today's recipe. |
|
1 tablespoon olive
oil
6 cups diced and peeled eggplant (about 1-1/4 pounds)
1 small onion, diced
1 cup diced red bell pepper
4 cloves garlic, minced
1 cup diced tomato
3 cups cooked orzo* (about 1-1/2 cups uncooked orzo)
1 cup tomato juice
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup chopped fresh basil
1 1/2 cups fat-free ricotta cheese
1 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
*Orzo is a small "rice-shaped" pasta; cooked rice can be substituted.
Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium
heat. Add eggplant, onion, bell pepper, and garlic and sauté for 5 minutes. Add
diced tomato and cook for 2 minutes. Add orzo, tomato juice, tomato sauce and
basil and stir well. Place mixture into a 13 x 9-inch baking dish sprayed with
nonstick cooking spray. Drop ricotta on top of eggplant mixture by teaspoon.
Combine breadcrumbs and Parmesan cheese. Sprinkle crumb topping over orzo
mixture, cover with aluminum foil and bake at 350 degrees for 30 minutes.
Uncover and bake an additional 10 minutes or until lightly browned.
Makes 12 Servings
Serving Size: 8 ounces
Nutrients per serving:
Calories: 234
Total fat: 4 grams (16% of calories)
Saturated fat: 1 gram
Cholesterol: 10 mg
Sodium: 445 mg
Carbohydrate: 36 grams (61% of calories)
Protein: 14 grams (23% of calories)
Dietary fiber: 4 grams | | |
| | |
|
|
|
