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Ingredients
- 1 lrg Italian aubergine sliced 1/4" thick salt extra virgin olive oil spray
- 2 x cloves garlic chopped
- 2 x 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
Directions
- Preheat oven to 350F. 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 2 servings | |
| Calories 346 | |
| Calories from Fat 73 | 21% |
| Total Fat 8.29g | 10% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 514mg | 21% |
| Potassium 932mg | 27% |
| Total Carbs 43.68g | 12% |
| Dietary Fiber 12.8g | 43% |
| Sugars 6.81g | 5% |
| Protein 16.83g | 27% |
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