| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”