| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | St. Louis | Post2 | 4 | Servings |
INGREDIENTS
| 1 | Eggplant, thinly sliced | |
| Salt | ||
| 1 | T | Olive oil |
| 1 | Onion, sliced | |
| 2 | Garlic cloves, minced | |
| 2 | Ripe tomatoes, chopped | |
| 3 | T | Chopped fresh basil |
| 2 | t | Dried oregano |
| 1/2 | c | White wine |
| 1 | c | Cooked garbanzo beans |
| 2 | Eggs, beaten lightly | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 95.2mg
Sodium: 436.5mg
Potassium: 458.2mg
Carbohydrates: 18.5g
Fiber: 5.7g
Sugar: 4g
Protein: 9.1g