Orzo + Eggplant Bake

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I’m 23 going on 45, I swear to you.

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An old soul trapped in a young, able body. It’s hindering, really.

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People look at me strange when I say I like to read for an hour before bed – lights off at 10 p.m. sharp! Or that we like to begin our date nights about 4 p.m. so we can be home at a reasonable hour. REM cycles aren’t a joke, people.

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I’m perpetually stressed about our mortgage (we don’t have one of these) & the kids’ college funds (we don’t have these either). It’s tough being so responsible.

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45 year old me loves bakes (casseroles, but it’s an ugly word). This is no exception. Feed to all ages.


Time: 1 hour 15 minutes | Serves: 4


  • 1 package of orzo
  • 1 eggplant, peeled + chunked
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 cup of diced celery
  • 2 tbsp. of garlic, minced
  • 1 can of tomato paste
  • 1 roma tomato, diced
  • 1 cup of mozzarella cheese, shredded
  • 1/4 cup of parmesan cheese, grated
  • 1 tsp. of dried basil
  • 1 tsp. of italian seasoning
  • 1 tsp. of garlic salt
  • 1 tsp. of onion salt
  • 2 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 375
  • Cook orzo until almost al dente, drain + set aside
  • Salt eggplant chunks + let drain in a colander for at least 30 minutes
  • In a large skillet, heat olive oil over medium heat
  • Add eggplant, cook for 8-10 minutes
  • Put eggplant on a paper towel-lined plate
  • Add onion to skillet, cook until soft
  • Add garlic + cook for another 1-2 minutes
  • Add peppers + celery + S+P, cook for 4-5 minutes
  • Add orzo + tomato paste + basil + italian seasoning + garlic salt + onion salt + crushed red pepper + S+P to skillet, cook for 2 minutes
  • Add eggplant + parmesan + 1/2 of the mozzarella to the skillet
  • In a greased baking dish, add orzo + eggplant mix
  • Stir in roma tomato
  • Sprinkle with remaining mozzarella
  • Bake covered for 25 minutes
  • Remove foil + bake for another 15 or until desired melty goodness
  • Don’t serve with a fork, just go face down in the bowl


Idea came from this wonderful blogger:




13 thoughts on “Orzo + Eggplant Bake

  1. varinaj says:

    ha…and then you turn 30 and you’re like, omg, i actually AM old and it actually is sort of an issue that i still don’t have a mortgage (not to mention i still haven’t come to terms with the whole idea that i’m old enough to have a child…)


    • Susan Christopher says:

      I love this recipe as orzo is my new favorite pasta (it is considered a pasta right?). I like to fool myself that because it’s so small it’s not bad to eat bowls full. And you know I’m all about the eggplant! When you were little you called it ‘eggseed’! Seed or plant, this looks delish!!

      Liked by 1 person

      • Rachel says:

        Orzo is indeed pasta, not rice. I also tried to fool myself – ate 2 giant bowls. Eggseed is cuter than eggplant so I will now revert back to calling it that.


  2. A Southern Silver Lining says:

    I’ve been looking for a great orzo recipe – looking forward to trying! Also, we must be kindred spirits. My nightly ritual is reading before lights out at 10 pm, and if I dont get at least 8 hours, the next day is beyond a struggle. In addition to worrying about kids that I don’t have, I panic over whether or not there’s enough money started in my retirement fund… I turned 24 two weeks ago. -___-


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