| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Greek |
Greek, Vegetarian, Path.lib |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Italian eggplant, sliced 1/4" thick |
|
|
Salt |
|
|
Olive oil spray |
| 2 |
|
Cloves garlic, minced |
| 2 |
|
Ripe tomatoes, chopped |
| 3 |
tb |
Chopped fresh basil |
| 2 |
ts |
Dried oregano |
| 1/2 |
c |
White wine, or broth with lemon |
| 1 |
c |
Chickpeas, cooked |
| 2 |
|
Eggs, lightly beaten |
| 2 |
tb |
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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