Sharing my home recipe which came out great! I'm always looking for easy ways to incorporate more healthy vegetarian dishes. The time to cook the eggplant will depend slightly on their size, so adjust accordingly.

One-Pan Plant-Based Eggplant, Chickpea & Orzo Bake

• ​Prep time: 15 mins
• ​Cook time: 25 mins
• ​Serves: 4 generous portions

​Ingredients

​The Base:

• ​2 medium eggplants, halved lengthwise
• ​2 cups dry orzo
• ​1 can (15 oz) chickpeas, drained and rinsed
• ​2 tbsp capers, drained
• ​2 cups marinara sauce (plus a few extra spoonfuls for the eggplant tops)
• ​2½ cups vegetable broth
• ​4 cloves garlic, minced
• ​2–3 tbsp olive oil (for searing)
• ​Black pepper and dried Italian seasoning to taste
• ​Fresh basil leaves, torn for finishing

​The Crispy Topping:

• ​½ cup Panko breadcrumbs
• ​1 tbsp olive oil
• ​A pinch of garlic powder

​Instructions

​1. Prep the Eggplant & Breadcrumbs

• ​Score the flesh of the eggplant halves in a crosshatch pattern, sprinkle lightly with salt, and let sit for 10 minutes. Pat completely dry with a paper towel.
• ​Make the topping: In a small bowl, toss the Panko breadcrumbs with 1 tablespoon of olive oil and a pinch of garlic powder until the crumbs look like wet sand. Set aside.

​2. The Deep Sear

• ​Preheat your oven to 400°F (200°C).
• ​Heat 2 tablespoons of olive oil in a large, oven-safe skillet (a large 12-inch cast iron works perfectly here) over medium-high heat.
• ​Sear the eggplant halves flesh-side down for 5 minutes without moving them, until deeply caramelized. Transfer to a plate.

​3. Build the Orzo & Caper Bed

• ​Turn the stovetop heat down to medium. Add a tiny splash of oil if the pan is dry.
• ​Drop the 2 cups of dry orzo directly into the pan. Stir constantly for 1–2 minutes until the grains look golden and smell nutty.
• ​Stir in the minced garlic, chickpeas, and drained capers. Cook for 30 seconds until the garlic is fragrant and the capers begin to warm through.
• ​Pour in the 2 cups of marinara and 2½ cups of vegetable broth. Add a generous grind of black pepper and Italian seasoning. Stir well, scraping up all the savory bits from the bottom of the pan, and bring to a simmer.

​4. Nestle and Bake

• ​Nestle the eggplant halves back into the skillet, skin-side down, pressing them gently into the bubbling orzo and liquid.
• ​Spoon an extra dollop of marinara sauce strictly over the top flesh of each eggplant piece.
• ​Bake uncovered for 12–15 minutes, until the orzo has absorbed most of the liquid but is still slightly saucy.

​5. The Crispy Crunch Finish

• ​Pull the pan out of the oven. Carefully pack your oiled Panko mixture directly onto the tops of the eggplant halves (keeping them off the wet pasta).
• ​Return to the oven for 5 minutes to let the eggplant finish softening.
• ​Turn the oven to Broil for the last 1–2 minutes, watching like a hawk, until the breadcrumbs turn a shatteringly crisp, golden brown.
• ​Remove from the oven, scatter the freshly torn basil over the top, and serve right out of the pan.