Baked Eggplant with Tomato and Chickpeas (Moussaka)

Ingredients

• 2 medium Eggplants
• 1 can (15 oz) Chickpeas
• 2 cups Tomato sauce
• 1 medium Onion
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Allspice
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice eggplants into ½-inch thick rounds. Salt them and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
3. 3In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté eggplant slices until lightly browned on both sides.
4. 4In the same skillet, heat remaining olive oil. Sauté diced onion and minced garlic until softened.
5. 5Add tomato sauce, chickpeas, cinnamon, allspice, salt, and pepper. Simmer for 10 minutes.
6. 6In a baking dish, layer eggplant slices and tomato-chickpea mixture. Repeat layers.
7. 7Bake for 30-35 minutes, or until the eggplant is tender and the sauce is bubbly.
8. 8Let it cool slightly before serving.

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