The Daily Bean by Suzanne Caciola White

Author:Suzanne Caciola White
Language: eng
Format: epub
Publisher: Regnery Publishing
Published: 2012-03-15T16:00:00+00:00

Preheat oven to 300°F.

Place eggplant slices in a colander and sprinkle with salt. Place a plate to weigh them down and let sit for 30 minutes for excess water to drain.

Blot eggplant slices with paper towels and place on a baking sheet. Bake at 300° F until flesh can be pierced easily with a fork, about 15 minutes.

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

Place baked eggplant in a lightly greased 9 x 12-inch baking dish. Increase oven temp to 350°F.

Mix yogurt with the eggs.

Spread garbanzos over the eggplant. Top with the beaten egg and yogurt mixture. Spoon tomato mixture over the top. Sprinkle with the Parmesan cheese and bake for 45 minutes.

Serve hot.

A dry Greek wine, a salad with Greek black olives and feta cheese, a crusty roll, and the theme from Zorba the Greek makes for a wonderful dinner!

Per serving: calories 250, calories from fat 95, total fat 11 g, cholesterol 151 mg, carbohydrates 27 g, fiber 6 g, protein 11 g

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