VEGETARIAN MOUSSAKA

[Guest guest]

Yield: 8 servings

· 1 large eggplant, thinly sliced

· 1 large onion, thinly sliced

· 2 large tomatoes, coarsely chopped

· 3 tbs fresh basil, chopped

· 1 tbs dried oregano

· 1/2 cup dry white wine

· 1 cup cooked garbanzo beans (chick peas)

· 2 medium eggs or 3 egg whites

· 2 tbs. shredded pizza cheese or part-skim mozzarella

 

Place eggplant slices on a cookie sheet and sprinkle lightly with 1/2

tsp salt.

Bake at 350 F for 15 minutes.

Coat a skillet with olive oil cooking spray. Sautee onion, add

tomatoes, basil, and oregano and sauté 5 minutes. Add wine and sauté

another 5 minutes.

Coat a 9x13 inch-baking dish with olive oil cooking spray. Add

eggplant, then garbanzos, then eggs, then tomato mixture. Top with

shredded cheese.

Bake at 350F for 45 minutes or until top is lightly browned.