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aubergine extra-virgin olive oil onion garlic tomatoes fresh basil oregano white wine garbanzo beans eggs Parmesan cheese
Viewed: 107 - Published at: 2 years agoIngredients
- 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
Method
- 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.
