Oven-Fried Eggplant Parmesan with Parsley Orzo

Directions

1. Arrange oven rack 10 inches below broiler element. Preheat broiler to high.
2. Line a cooking sheet with aluminum foil, place a cooling rack on top and coat with cooking spray. Set aside.
3. Cook orzo according to package directions, omitting salt and fat. Drain and return to pan. Add parsley, oil, and 1/4 teaspoon salt; toss.
4. While orzo cooks, cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 (1/2-inch-thick) slices; sprinkle with remaining 1/4 teaspoon salt.
5. Place flour in a shallow bowl. In another shallow bowl whisk together 1 teaspoon water and egg. Combine panko, oregano, and Parmigiano-Reggiano in a third shallow bowl.
6. Dredge eggplant in flour, dip in egg mixture, and then panko mixture, gently pressing mixture to adhere. Arrange on prepared baking sheet. Lightly coat tops of eggplant slices with cooking spray. Broil 3 minutes on each side or until browned and tender but firm. Top evenly with mozzarella; broil 1 minute or until cheese melts.
7. Arrange 1/2 cup orzo mixture on each of 4 plates, top each serving with 2 eggplant slices and 1/3 cup marinara. Sprinkle evenly with pepper.