Recipe for Eggplant and Chickpea Moussaka (Corrected) 
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Yield:
2
Ingredients:
Amount Ingredient
1 lrg Italian eggplant sliced 1/4" thick
salt
olive oil spray
2 x cloves garlic minced
2 x tomatoes chopped
3 tbl chopped fresh basil
2 tsp dried oregano
1/2 cup white wine or broth with lemon
1 cup chickpeas, cooked
2 x eggs lightly beaten
Instructions:
Instructions: Preheat oven to 350F. Place eggplant slices on a large baking tray and lightly sprinkle with salt. Bake for 10 minutes, or until easily pierced with a fork.

While eggplant is baking, heat a skillet and spray lightly with oil. Saute onion until soft. Add garlic, tomatoes , basil, oregano and wine. Continue to cook until tomatoes soften, about 10 minutes.

Rinse salt from eggplant, if desired. Place slices in a lightly oiled

(sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F. Spread chickpeas over eggplant; top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese and bake for 45 minutes. Serve hot and garnish with a leaf or two of fresh basil. Will serve 2 lunch to 4 buffet

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  ... Eggplant and Cheese Casserole   ::   Eggplant and Chickpea Moussaka with Tomatoes and Basil   ...