EDs EGGPLANT CASSEROLE
1 Large eggplant
1 Large can chopped tomatoes
2 Small cans garbanzo beans
3 Gloves garlic
Olive oil

Directions:
Cut un-peeled eggplant from the side so to make half inch
circles. In a pan sprinkle olive oil (2 T.) then lay
eggplant circles on top. Pour can of tomatoes and juice
and cans of garbanzos also with juice. Sprinkle crushed
garlic on top and then bake at 350 from on hour. Delicious
with sprinkled parmesan cheese.

Serves: 6