Roasted Eggplant Baked Orzo With or Without Prosciutto
This dish can be made two ways—with prosciutto or without. Either way, it’s brimming with a medley or roasted vegetables. The option to layer in thinly sliced prosciutto appeases those most meat-inclined…adds a bit of smokiness to the flavor as well. It’s delicious either way. I’ve even been know to split the pan 50:50 when in mixed company of meat-lovers and veg-devotees.
- 2 large eggplants, skin removed and sliced into 1/4-inch rounds
- 6 tbsp. olive oil, divided
- 4.25 tsp. kosher salt, divided
- 12-14 c. water
- 10 oz. orzo pasta, uncooked
- 1 medium red bell pepper, diced
- 1 medium leek, thinly sliced (white and light green parts only)
- 5 oz. fresh baby spinach leaves
- 1/2 c. dry white wine (something you would also drink)
- 3 tbsp. balsamic vinegar, divided
- 1/4 c. dried currants
- 1/2 tsp. fresh ground black pepper
- 6 oz. Fontina cheese, shredded (about 1.5 c.)
- 1/3 c. grated Parmesan cheese (plus more for sprinkling over top)
- 1 large egg, beaten
- 1-2 tbsp. butter, room temperature
- 1 8 oz. can high-quality tomato sauce (see TIP A below)
- 3-6 oz. thinly sliced Prosciutto (optional)
- 1-1.5 c. fresh mini San Marzano, grape, or cherry tomatoes
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Line two large, rimmed baking sheets with a double-layer of clean paper towels. Spread the eggplant slices across the baking sheets in a single layer and sprinkle 2 teaspoons kosher salt over top. Let sit at room temperature for 25-30 minutes. Then blot the top of the eggplant slices with another clean paper towel to remove any excess moisture. (This step is key to ensuring the eggplant roasts properly and develops deep, concentrated flavor.)
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Lift the eggplant slices off of the baking sheets, discard the paper towels, and lightly spray each sheet with non-stick cooking spray. Return the eggplant slices to the baking sheets in a single layer and drizzle 3 tablespoons olive oil over top. Roast the eggplant slices in a pre-heated 425° oven for 20-25 minutes or until slightly golden around the edges.
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Meanwhile, bring the water to a boil in an extra-large saucepan or small stock pot. Add 1.5 teaspoons kosher salt and the orzo. Reduce the heat beneath the pan slightly to keep the contents at a gentle boil for 7 minutes or until orzo is just shy of al dente. Immediately strain.
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While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced bell pepper, sliced leek, and remaining 3/4 teaspoon kosher salt. Cook for 3-4 minutes. Then add the baby spinach leaves in batches and cook down completely (approx. 5-7 more minutes).
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Combine the sautéed vegetables, par-cooked orzo, wine, 2 tablespoons balsamic vinegar (reserve remaining), currants, fresh ground black pepper, shredded Fontina, grated Parmesan, and beaten egg in a large bowl. Add the cheeses and egg last so that the vegetables and pasta have a chance to cool slightly.
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Smear the bottom and sides of an 8x11-inch baking dish with the room temperature butter. Then lay one-third of the roasted eggplant slices across the bottom of the pan. Add half of the orzo filling over top and gently smooth into an even layer. Drizzle half of the tomato sauce over top. If adding the prosciutto, layer these pieces next (use 3 oz. if only covering half of the pan and 6 oz. if covering the entire pan). Then add another layer of eggplant slices (approx. one-third), the remaining orzo filling, and the remaining tomato sauce. Finally, place the remaining roasted eggplant slices across the top in an even layer. If you wish to refrigerate or freeze this dish to bake later, see TIP B below.
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In a small bowl, gently toss the mini tomatoes in the remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Then distribute the tomatoes over the top layer of eggplant. Place the pan on the middle or top-third rack of a pre-heated 375° oven for 40-45 minutes or until the tomatoes are lightly charred and shriveled. When done, let the dish sit at room temperature (tent with foil) for 10 minutes to set-up. Serve with a sprinkling of grated Parmesan over top.
TIP A: I recommend using a very simple tomato sauce, preferably one made with San Marzano or vine-ripened tomatoes. Do not use marinara or other heavily seasoned sauces.
TIP B: This is a great dish to make-ahead and bake later. After layering the ingredients in the pan (before adding the fresh tomatoes), fully wrap the dish in plastic wrap and then aluminum foil to ensure an air-tight seal. Then store it in the freezer for up to 2 weeks or in the fridge for up to 12 hours. When ready to bake, fully defrost the dish in the refrigerator (this can take up to 48 hours), uncover it, top with the fresh tomatoes, and bake as indicated in Step 7.