Eggplant and Chickpea Casserole - Christina Cooks

Ingredients

• 2 cups cooked chickpeas (1 cup uncooked)
• 3-4 cups canned, crushed tomatoes
• 2 small eggplants, halved, sliced in thin half-moon slices, soaked in salted water for 1 hour
• Extra virgin olive oil
• Sea salt
• 1 cup panko breadcrumbs
• 2-inch sprig fresh rosemary, leaves stripped, coarsely chopped
• 3 sprigs fresh thyme, leaves stripped, coarsely chopped
• 4 sprigs fresh basil, leaves stripped, coarsely chopped
• 2 cloves fresh garlic, smashed, finely chopped