Eggplant and Chickpea Moussaka with Tomatoes and Basil

(6 votes)

1 large italian eggplant, sliced 1/4-inch thick
salt
olive oil spray
2 cloves garlic, minced
2 ripe tomatoes, chopped
3 tablespoons chopped fresh basil
2 teaspoons dried oregano
1/2 cup white wine, or broth with lemon
1 cup chickpeas, cooked
2 eggs, lightly beaten
2 tablespoons grated parmesan cheese

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. Sauté 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


Comments:

Hi, I have been looking for this recipe for almost 14 years! I saw it in Newsday and loved it. So happy to have found it again!
Anonymous, Location not stated.

love this recipe!
Anonymous, Location not stated.

how much onion do you use in this? it says to saute it but doesn't mention how much. thanks!
p, sunnyvale,ca


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