AEGEAN EGGPLANT (AUBERGINE) -TOMATO-ORZO CASSEROLE

Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole image

Provided by echo echo

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

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
2 tablespoons butter
2 tablespoons flour
1 cup beef bouillon
2 tablespoons cream
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
1/2 cup parmesan cheese
1/3 cup chopped kalamata olive

Steps:

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 sauté 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 sauté 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°F about 15 minutes until top is crispy brown.

Nutrition Facts : Calories 232.1, Fat 6.8, SaturatedFat 3.6, Cholesterol 15.7, Sodium 342.8, Carbohydrate 35.2, Fiber 4.7, Sugar 4.8, Protein 8.5