Aegean Eggplant (aubergine) -tomato-orzo Casserole

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
• 2 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.
• 3 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.
• 4 re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
• 5 spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
• 6 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.
• 7 pour sauce over casserole.
• 8 sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
• 9 bake at 400°f about 15 minutes until top is crispy brown.