Eggplant-Garbanzo Moussaka

Recipe Ingredients

1		Eggplant - thinly sliced (large)
		Salt
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - sliced (large)
2		Garlic cloves - minced
2		Ripe tomatoes - chopped (large)
3 tablespoons	45ml	Chopped fresh basil
2 teaspoons	10ml	Dried oregano
1/2 cup	118ml	White wine
1 cup	160g / 5.6oz	Cooked garbanzo beans
2		Eggs - beaten lightly
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Preheat oven to 300 degrees. Place eggplant slices on baking sheet; sprinkle lightly with salt. Bake until flesh can be pierced easily with fork, about 15 minutes.

While eggplant bakes, warm olive oil in skillet over medium heat. Add onion; saute until soft, 3 to 5 minutes. Add garlic, tomatoes, basil, oregano and wine. Cook until tomatoes soften, about 10 minutes.

Place baked eggplant in lightly greased 9- by 12-inch baking dish. Increase oven temperature to 350 degrees.

Spread garbanzos over eggplant. Top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese.

Bake 45 minutes; serve hot.

Yield: 4 servings.

Source:
St. Louis Post-Dispatch - 10-05-1998

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