Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant; thinly sliced |
| \N \N | Salt |
| 1 tablespoon | Olive oil |
| 1 large | Onion; sliced |
| 2 \N | Garlic cloves; minced |
| 2 larges | Ripe tomatoes; chopped |
| 3 tablespoons | Chopped fresh basil |
| 2 teaspoons | Dried oregano |
| ½ cup | White wine |
| 1 cup | Cooked garbanzo beans |
| 2 \N | Eggs; beaten lightly |
| 2 tablespoons | Grated Parmesan cheese |
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.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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