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Ingredientes
- 1 lrg Aubergine, thinly sliced Salt
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Onion, sliced
- 2 x Garlic cloves, chopped
- 2 lrg Ripe tomatoes, minced
- 3 Tbsp. Minced fresh basil
- 2 tsp Dry oregano
- 1/2 c. White wine
- 1 c. Cooked garbanzo beans
- 2 x Large eggs, beaten lightly
- 2 Tbsp. Grated Parmesan cheese
Direcciones
- Preheat oven to 300 degrees. Place aubergine slices on baking sheet; sprinkle lightly with salt. Bake till flesh can be pierced easily with fork, about 15 min. While aubergine bakes, hot extra virgin olive oil in skillet over medium heat. Add in onion; saute/fry till soft, 3 to 5 min. Add in garlic, tomatoes, basil, oregano and wine. Cook till tomatoes soften, about 10 min. Place baked aubergine in lightly greased 9- by 12-inch baking dish.
- Increase oven temperature to 350 degrees. Spread garbanzos over aubergine.
- Top with beaten Large eggs. Spoon tomato mix over Large eggs. Sprinkle with cheese.
- Bake 45 min; serve warm.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 68 | 30% |
| Total Fat 7.66g | 10% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 261mg | 11% |
| Potassium 645mg | 18% |
| Total Carbs 27.13g | 7% |
| Dietary Fiber 7.6g | 25% |
| Sugars 6.27g | 4% |
| Protein 9.27g | 15% |
