Instructions: Preheat oven to 300 degrees. Place eggplant slices on baking sheet; sprinkle lightly with salt. Bake until flesh can be pierced easily with fork, about 15 minutes.

While eggplant bakes, warm olive oil in skillet over medium heat. Add onion; saute until soft, 3 to 5 minutes. Add garlic, tomatoes, basil, oregano and wine. Cook until tomatoes soften, about 10 minutes.

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 eggs. Spoon tomato mixture over eggs. Sprinkle with cheese.

Bake 45 minutes; serve hot.

Yield: 4 servings.

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