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Eggplant, Easy, Baked

Recipe Introduction


From "Healthy Meals in Minutes", 1995





List of Ingredients



• 3 medium eggplants, cut lengthwise into 1/2-inch-thick slices
  
• 2 tbsp olive oil, divided
  
• 1 clove garlic, chopped
  
• 1 medium yellow onion, chopped (about 1 cup)
  
• 1 can (19 oz) chickpeas, drained
  
• 2 tbsp fresh lemon juice
  
• 1/4 tsp ground cumin
  
• 1 can (14-1/2 oz) crushed tomatoes
  
• 1/3 cup bread crumbs
  






Instructions



1. Preheat oven to 400 degrees. Spray 2 large baking sheets with vegetable cooking spray.
   
   
2. Place eggplant on prepared sheets; brush with 1 tbsp of oil. Bake, turning once, until tender, about 25 minutes.
   
   
3. Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic and onion; saute for 5 minutes. In a blender or food processor fitted with the metal blade, combine onion mixture, chickpeas, lemon juice, and cumin. Process until smooth.
   
   
4. Spoon some tomatoes over bottom of a 9 inch baking dish. Place a layer of eggplant over tomatoes; top with some chickpea mixture. Repeat with remaining eggplant and remaining chickpea mixture. Top with remaining tomatoes. Sprinkle with bread crumbs.
   
   
5. Bake until heated through, about 25 minutes.
   
   






Final Comments


Serves 4
Calories 437
Fat 12 g
Cholesterol 0 mg
Sodium 259 mg