Eggplant Orzo Casserole Low Fat Recipe

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Eggplant Orzo Casserole
Low Fat Recipe

Ingredients:
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 if desired.

Directions:
Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add eggplant, onion, bell pepper, and garlic and saute 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.

Nutrition information per serving:
Calories: 234
Total fat: 4g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 445mg
Carbohydrate: 36g
Protein: 14g
Dietary fiber: 4g Exchanges per serving: Starch/Bread: 1-1/2, Lean Meat: 1, Vegetable: 2, Fat: 1/2

Low Fat

Eggplant Orzo CasseroleLow Fat Recipe

Eggplant Orzo Casserole
Low Fat Recipe