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1
Sprinkle Eggplant pieces lightly with salt and pepper.
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2
Allow to rest salted in a colander for about a half hour.
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3
In a large deep sided frying pan heat 1 to 1 1/2 tablespoons oil until hot.
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4
Cook half the eggplant in the hot oil until lightly browned on all sides, transfer to a dish to reserve and repeat with the other half of the eggplant and reserve that on the side as well.
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5
In the same frying pan, heat another tablespoon of olive oil and add the onion, garlic, pepper sand red pepper flakes.
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6
Sautee till slightly softened but not limp.
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7
Add the eggplant back to the pan and then add the chick peas, tomatoes and half of the basil and parsley.
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8
Cook on low until vegetables are softened and sauce has thickened somewhat.
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9
Adjust seasonings with salt and pepper to taste.
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10
Parmesan crisp:.
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11
Preheat oven to 425 degrees.
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12
Grate the parmesan cheese using the large holes of a box grater or using the grater attachment to a food processor.
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13
Oil a baking sheet well with vegetable oil (nonstick cooking spray can be substituted or use silpat if you are lucky enough to have it).
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14
Pile cheese in cookie sized rounds of about 1-1/2 inch diameter.
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15
Sprinkle over with freshly cracked pepper.
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16
Bake in oven about 5-7 minutes (keep an eye on it, itll burn fast) until golden brown.
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17
Remove from cookie sheet and place on cooling racks.
