Eggplant and chickpea moussaka with tomatoes and basil

2 Servings

Ingredients

Quantity Ingredient
1 large Italian eggplant, sliced 1/4\" thick
Salt
Olive oil spray
2 Cloves garlic, minced
2 Ripe tomatoes, chopped
3 tablespoons Chopped fresh basil
2 teaspoons Dried oregano
½ cup White wine, or broth with lemon
1 cup Chickpeas, cooked
2 Eggs, lightly beaten
2 tablespoons Grated Parmesan cheese

Directions

Preheat oven to 300F. Place eggplant slices on a large baking tray and lightly sprinkle with salt. Bake for 10 minutes, or until easily pierced with a fork.

While eggplant is baking, heat a skillet and spray lightly with oil. Saute onion until soft. Add garlic, tomatoes , basil, oregano and wine. Continue to cook until tomatoes soften, about 10 minutes.

Rinse salt from eggplant, if desired. Place slices in a lightly oiled (sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F.

Spread chickpeas over eggplant; top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese and bake for 45 minutes. Serve hot and garnish with a leaf or two of fresh basil. Will serve 2 lunch to 4 buffet portions. HALF: 342 cals; 8⅘ g fat, 24.7% cff.

Recipe from <phannema@...> to McCHAT 2/22/97. The Cole Publishing Group (California). FILE: coleworl.mcf; a collection reprinted by Sierra: MasterCook4 (Dec 1996) Recipe by: Cole's Cooking Companion: Vegetarian Gourmet (1995) Posted to Digest eat-lf.v097.n053 by PATh <phannema@...> on Feb 24, 1997.

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