Recipe - Eggplant And Chickpea Moussaka With Tomatoes And Basil

1 lg Italian eggplant, cut or sliced up
1/4" thick
Salt
Olive oil spray
2 Cloves garlic, minced
2 Ripe tomatoes, chopped
3 tablespoon Chopped fresh basil
2 teaspoon Dried oregano
One half cup White wine, or broth with
lemon
1 cup Chickpeas, cooked
2 Eggs, lightly beaten
2 tablespoon 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. Saute
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 12inch 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. HALF: 342 cals; 8.8 g fat, 24.7% cff.

Recipe from phannema@wizard.ucr.edu to McCHAT 2/22/97. The Cole
Publishing Group (California). FILE: coleworl.mcf; a collection reprinted
by Sierra: MasterCook4 (Dec 1996)

Recipe by: Cole's Cooking Companion: Vegetarian Gourmet (1995)

Posted to Digest eatlf.v097.n053 by PATh phannema@wizard.ucr.edu on Feb
24, 1997.