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Eggplant And Chickpea Moussaka With Tomatoes And Basil

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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)
----------------------------------------------
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


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