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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
- 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.
- 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.
- 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 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% |
