Middle Eastern Eggplant Moussaka

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4 inch thick rounds. Sprinkle them with salt and let them sit for 15 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices and pat them dry with a paper towel.

4. 4

   Heat 1/4 cup of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Add more oil if necessary. Set aside on a paper towel-lined plate to drain excess oil.

5. 5

   In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent.

6. 6

   Add the minced garlic, cumin, and coriander to the onions and sauté for another minute until fragrant.

7. 7

   Stir in the chickpeas and tomato sauce. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

8. 8

   In a baking dish, layer half of the eggplant slices, followed by the chickpea and tomato sauce mixture, and then the remaining eggplant slices.