Eggplant and Chickpea Moussaka with Tomatoes And Basil

1 review, 5 star(s). 100% would make again

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Try this Eggplant and Chickpea Moussaka with Tomatoes And Basil recipe, or contribute your own.


2 ts Dried Oregano
1/2 c White wine, or broth with
3 tb Chopped fresh basil
2 Eggs, lightly beaten
2 tb Grated Parmesan cheese
1 lg Italian eggplant, sliced
Olive oil spray
2 Ripe tomatoes, chopped
2 Garlic; minced
1 c Chickpeas, cooked

Original recipe makes 2 Servings



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 to McCHAT 2/22/97. The Cole Publishing Group (California). FILE: coleworl.mcf; a collection reprinted by Sierra: MasterCook4 (Dec 1996) Recipe by: Coles Cooking Companion: Vegetarian Gourmet (1995) Posted to Digest eat-lf.v097.n053 by PATh on Feb 24, 1997.

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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 4y ago

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