| 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
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