Eggplant and Chickpea Moussaka with Tomatoes And Basil
Try this Eggplant and Chickpea Moussaka with Tomatoes And Basil recipe, or contribute your own. "Vegetarian" and "Greek" are two of the tags cooks chose for Eggplant and Chickpea Moussaka with Tomatoes And Basil.
"This was delicious - and very easy to make. I did make 2 additions to the recipe. I sliced 2 potatoes, placed on a baking sheet and cooked them while the eggplant was cooking. I used the potatoes as a bottom layer. I also added mushrooms to the tomato mix"- Tkliff
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Eggplant and Chickpea Moussaka with Tomatoes And Basil Preparation
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. Recipe from
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