Eggplant and Chickpea Casserole - Christina Cooks

Name: 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

www.christinacooks.com

protein-packed eggplant and chickpea casserole; comforting and delicious, perfect with a light soup and salad.

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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