| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Greek | Greek, Path.lib, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Italian eggplant, sliced | |
| 1/4" thick | ||
| Salt | ||
| Olive oil spray | ||
| 2 | Cloves garlic, minced | |
| 2 | Ripe tomatoes, chopped | |
| 3 | T | Chopped fresh basil |
| 2 | t | Dried oregano |
| 1/2 | c | White wine, or broth with |
| lemon | ||
| 1 | c | Chickpeas, cooked |
| 2 | Eggs, lightly beaten | |
| 2 | T | Grated Parmesan cheese |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> to McCHAT 2/22/97. The Cole Publishing Group (California). FILE: coleworl.mcf; a collection reprinted by Sierra: MasterCook4 (Dec 1996) Recipe by: Cole's Cooking Companion: Vegetarian Gourmet (1995) Posted to Digest eat-lf.v097.n053 by PATh <phannema@wizard.ucr.edu> on Feb 24, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 81
Total Fat: 9.3g
Cholesterol: 190.4mg
Sodium: 958.4mg
Potassium: 961.2mg
Carbohydrates: 36.8g
Fiber: 13.3g
Sugar: 5.8g
Protein: 18.4g