Side Pannel
Eggplant and Chickpea Moussaka with Tomatoes And Basil
Eggplant and Chickpea Moussaka with Tomatoes And Basil
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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