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Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- 1 lrg Italian aubergine, sliced 1/4" thick Salt Extra virgin olive oil spray
- 2 x Cloves garlic, chopped
- 2 x Ripe tomatoes, minced
- 3 Tbsp. Minced fresh basil
- 2 tsp Dry oregano
- 1/2 c. White wine, or possibly broth with lemon
- 1 c. Chickpeas, cooked
- 2 x Large eggs, lightly beaten
- 2 Tbsp. Grated Parmesan cheese
Method
- Preheat oven to 300F.
- Place aubergine slices on a large baking tray and lightly sprinkle with salt.
- Bake for 10 min, or possibly till easily pierced with a fork.
- While aubergine is baking, heat a skillet and spray lightly with oil.
- Saute/fry onion till soft.
- Add in garlic, tomatoes , basil, oregano and wine.
- Continue to cook till tomatoes soften, about 10 min.
- Rinse salt from aubergine, if you like.
- Place slices in a lightly oiled
- (sprayed) 9- by 12-inch baking dish.
- Raise temperature of oven to 350F.
- Spread chickpeas over aubergine; top with beaten Large eggs.
- Spoon tomato mix over Large eggs.
- Sprinkle with cheese and bake for 45 min.
- Serve warm and garnish with a leaf or possibly two of fresh basil.
- Will serve 2 lunch to 4 buffet
