Eggplant-garbanzo moussaka

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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