Aubergine Garbanzo Moussaka Recipe

• 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

1. Preheat oven to 300 degrees.
2. Place aubergine slices on baking sheet; sprinkle lightly with salt.
3. Bake till flesh can be pierced easily with fork, about 15 min.
4. While aubergine bakes, hot extra virgin olive oil in skillet over medium heat.
5. Add in onion; saute/fry till soft, 3 to 5 min.
6. Add in garlic, tomatoes, basil, oregano and wine.
7. Cook till tomatoes soften, about 10 min.
8. Place baked aubergine in lightly greased 9- by 12-inch baking dish.
9. Increase oven temperature to 350 degrees.
10. Spread garbanzos over aubergine.
11. Top with beaten Large eggs.
12. Spoon tomato mix over Large eggs.
13. Sprinkle with cheese.
14. Bake 45 min; serve warm.
15. Yield: 4 servings.

aubergine, extra virgin olive oil, onion, garlic, tomatoes, fresh basil, oregano, white wine, garbanzo beans, eggs, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-garbanzo-moussaka-71523 (may not work)