• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Eggplant and Chickpea Moussaka with Tomatoes And Basil

  • Recipe Submitted by on

Category: Greek, Vegetarian

 Ingredients List

  • 1 lg Italian eggplant, sliced
  • -1/4" thick
  • Salt
  • Olive oil spray
  • 2 Cloves garlic, minced
  • 2 Ripe tomatoes, chopped
  • 3 tb Chopped fresh basil
  • 2 ts Dried oregano
  • 1/2 c White wine, or broth with
  • -lemon
  • 1 c Chickpeas, cooked
  • 2 Eggs, lightly beaten
  • 2 tb 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 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. HALF: 342 cals; 8.8 g fat, 24.7% cff.

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