An Ottolenghi take on baked pasta with tomatoes, parmesan and enough mozzarella that it stretches from each forkful, but there are also pillows of eggplant and other vegetables, so it doesn't feel over the top. The leftovers, should any survive, are luxurious. // Baked Orzo with Eggplant and Mozzarella on smittenkitchen.com or linked in profile. In more detail: Go to my profile. Click the link "smittenkitchen.com/instagram" Click the photo for the recipe you want and it will take you to it.