Preheat oven to 300 degrees. Place eggplant slices on baking sheet; sprinkle lightly with salt. Bake until flesh can be pierced easily with fork, about 15 minutes. While eggplant bakes, warm olive oil in skillet over medium heat. Add onion; saute until soft, 3 to 5 minutes. Add garlic, tomatoes, basil, oregano and wine. Cook until tomatoes soften, about 10 minutes. Place baked eggplant in lightly greased 9- by 12-inch baking dish. Increase oven temperature to 350 degrees. Spread garbanzos over eggplant. Top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese. Bake 45 minutes; serve hot. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)