Aegean Eggplant (Aubergine) -Tomato-Orzo Casserole

• 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
• White Sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beef bouillon
• 2 tablespoons cream
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Toppings
• 1/2 cup parmesan cheese
• 1/3 cup chopped kalamata olive

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 saute 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 saute 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 400u0b0F about 15 minutes until top is crispy brown.

orzo pasta, olive oil, fresh eggplant, fresh tomatoes, flour, olive oil, onion, garlic, white sauce, butter, flour, beef bouillon, cream, oregano, cinnamon, toppings, parmesan cheese, kalamata olive

Taken from www.food.com/recipe/aegean-eggplant-aubergine-tomato-orzo-casserole-131977 (may not work)