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Eggs, Grains, Dairy St. Louis Post2 4 servings

INGREDIENTS

1 lg Eggplant; thinly sliced
Salt
1 tb Olive oil
1 lg Onion; sliced
2 Garlic cloves; minced
2 lg Ripe tomatoes; chopped
3 tb Chopped fresh basil
2 ts Dried oregano
1/2 c White wine
1 c Cooked garbanzo beans
2 Eggs; beaten lightly
2 tb Grated Parmesan cheese

INSTRUCTIONS

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
Converted by MM_Buster v2.0l.

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