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Receta Eggplant Garbanzo Moussaka

by Global Cookbook

Ingredientes

1 lrg Eggplant 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

1. Preheat oven to 300 degrees. Place eggplant slices on baking sheet; sprinkle lightly with salt. Bake till flesh can be pierced easily with fork, about 15 min.
2. While eggplant 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.
3. Place baked eggplant in lightly greased 9- by 12-inch baking dish. Increase oven temperature to 350 degrees.
4. Spread garbanzos over eggplant. Top with beaten Large eggs. Spoon tomato mix over Large eggs. Sprinkle with cheese.
5. Bake 45 min; serve warm.
6. Yield: 4 servings.

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