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  • Eggplant And Chickpea Moussaka With Tomatoes And Basil

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    Eggplant And Chickpea Moussaka With Tomatoes And Basil
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg Italian eggplant sliced 1/4" thick salt extra virgin olive oil spray
    • 2 x cloves garlic chopped
    • 2 x tomatoes minced
    • 3 Tbsp. minced fresh basil
    • 2 tsp dry oregano
    • 1/2 c. white wine or possibly broth with lemon
    • 1 c. chickpeas, cooked
    • 2 x Large eggs lightly beaten
    • 2 Tbsp. grated Parmesan cheese

    Directions

    1. Preheat oven to 300F. Place eggplant slices on a large baking tray and lightly sprinkle with salt. Bake for 10 min, or possibly till easily pierced with a fork.
    2. While eggplant is baking, heat a skillet and spray lightly with oil. Saute/fry onion till soft. Add in garlic, tomatoes , basil, oregano and wine. Continue to cook till tomatoes soften, about 10 min.
    3. Rinse salt from eggplant, if you like. Place slices in a lightly oiled
    4. (sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F. Spread chickpeas over eggplant; top with beaten Large eggs. Spoon tomato mix over Large eggs. Sprinkle with cheese and bake for 45 min. Serve warm and garnish with a leaf or possibly two of fresh basil. Will serve 2 lunch to 4 buffet

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