Watkins Italian Eggplant and Chick-Pea Moussaka

1 large eggplant - thinly sliced
Watkins Sea Salt - as needed
Watkins Original Grapeseed Oil - as needed
1 onion - sliced
2 cloves garlic - minced
1 ripe tomatoes - chopped
1 Tbsp.  Watkins Basil 
1-1/2 tsp. Watkins Oregano  
1/2 cup white wine
1 cup canned chick-peas (garbanzo beans)
2 eggs, slightly beaten
2 Tbsp. Parmesan cheese
Watkins Granulated Black Pepper to taste

Place eggplant on large cookie baking sheet and sprinkle lightly with ground Watkins Sea Salt. Bake at 300 degrees Fabout 10-15 minutes. While eggplant is baking, heat 1 Tbsp. Watkins Original Grapeseed Oil in fry pan and saute onion until soft. Add garlic, tomatoes, Watkins Basil, Watkins Oregano and wine. Cook 10 minutes more. Remove eggplant from oven when soft and rinse off salt, if desired. Spray 9 x 12 baking dish with Watkins Cooking Spray. Place eggplant slices in dish. Spread chick-peas on eggplant and top with egg. Add tomato mixture then sprinkle with cheese and bake at 350 degrees for 45 minutes.

Serves 4

 

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