Eggplant Orzo Casserole

1  tablespoon		olive oil
1-1/4  lb.		cups diced and peeled eggplant
1		small onion, diced
1  cup		diced red bell pepper
4		cloves garlic,s minced
1  cup		diced tomato
6  ounces		cups cooked orzo
1  cup		tomato juice
8  ounces		no-salt-added tomato sauce
1/2  cup		chopped fresh basil
2  cups		fat-free ricotta cheese
1  cup		dry breadcrumbs
1/2  cup		grated Parmesan cheese
10  ounces		tofu

Tip: Click on the ingredient links to learn the nutritional information for all the Eggplant Orzo Casserole ingredients. The serving size for any ingredient in Eggplant Orzo Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

Recipe makes 12 Servings Eggplant Orzo Casserole; Serving Size: 8 ounces.