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Eggplant And Chickpea Moussaka With Tomatoes And Basil

A greek recipe for Eggplant And Chickpea Moussaka With Tomatoes And Basil, made with Italian Eggplant Salt Olive Oil Spray, Garlic, Tomatoes, Fresh Basil, and Dried Oregano. About 1 hr from start to finish for 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 2 clove
• 2
• 3 tbsp
• 2 tsp
• 1/2 cup
• 1 cup
• 2
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 300F.

2. 2

   Place eggplant slices on a large baking tray and lightly sprinkle with salt.

3. 3

   Bake for 10 minutes, or until easily pierced with a fork.

4. 4

   While eggplant is baking, heat a skillet and spray lightly with oil.

5. 5

   Saute onion until soft.

6. 6

   Add garlic, tomatoes, basil, oregano and wine.

7. 7

   Continue to cook until tomatoes soften, about 10 minutes.

8. 8

   Rinse salt from eggplant, if desired. Place slices in a lightly oiled (sprayed)

9. 9

   Raise temperature of oven to 350F.

10. 10

    Spread chickpeas over eggplant; top with beaten eggs.

11. 11

    Spoon tomato mixture over eggs.

12. 12

    Sprinkle with cheese and bake for 45 minutes.

13. 13

    Serve hot and garnish with a leaf or two of fresh basil.

14. 14

    Will serve 2 lunch to 4 buffet portions.

15. 15

    HALF: 342 cals; 8.

16. 16

    The Cole Publishing Group (California).

17. 17

    FILE: coleworl.mcf; a collection reprinted by Sierra: MasterCook4 (Dec 1996)