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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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 41 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 2.8mg||1 %|
|Sodium 383.6mg||13 %|
|Potassium 231.9mg||6 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 22g|
|Protein 7.1g||10 %|
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Calories per serving: 176
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