Preparation time: 15 minutes
Cooking time: 1 hour & 15 minutes
Servings: 4

1 (about 1 pound) large eggplant, sliced into ¼-inch-thick rounds
1 tsp kosher salt, divided
1 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 (28-oz) can of no-salt-added crushed tomatoes
½ tsp honey
¼ tsp freshly ground black pepper
2 tbsp fresh basil, chopped
1 (15-oz) can of no-salt-added or low-sodium chickpeas, drained and rinsed
¾ cup crumbled feta cheese
1 tbsp fresh oregano, chopped
Olive oil cooking spray


  1. Warm oven to 425°F then prepare two baking sheets with foil and grease them using the cooking spray.
  2. Arrange the eggplant in a single layer and sprinkle with ½ teaspoon of salt. Bake 20 minutes, flipping once, until golden brown.
  3. Meanwhile, heat the olive oil in your large saucepan over medium heat. Add the garlic and sauté for 40 seconds.
  4. Add the crushed tomatoes, honey, remaining ½ teaspoon salt, and black pepper. Simmer for 20 minutes until the sauce thickens. Stir in the basil.
  5. After removing the eggplant from the oven, adjust the oven temperature to 375°F.
  6. In a large rectangular or oval baking dish, ladle in the chickpeas and 1 cup of sauce. Layer the eggplant slices on top, overlapping to cover the chickpeas.
  7. Pour and spread the remaining sauce evenly on top. Sprinkle the feta cheese and oregano on top.
  8. Cover the baking dish using foil and bake for 15 minutes. Remove the foil and bake 15 minutes.

Nutrition: Calories: 320; Fat: 11g; Carbs: 40g; Protein: 14g