Yield: 4 servings
|1 large||Eggplant; thinly sliced|
|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@...
Converted by MM_Buster v2.0l.