How to prepare:
Preheat the oven to 400 degrees.
PPrreeppaarree tthhee vveeggeettaabblleess:: (^)
Place the eggplant and zucchini slices in a colander and salt them liberally.
Cover with an inverted plate weighted down by a heavy can or jar.
Place the colander in the sink so that excess moisture can be drawn out. They will
need to sit for at least 15-20 minutes.
Peel the potatoes and boil them whole for about 10 minutes. They should not get
too soft, just enough to be tender (parboil).
Drain, cool, and slice them in 1/4 inch slices. Set aside.
Line a baking sheet with aluminum foil and lightly grease.
Add a splash of water to the egg whites and beat lightly with a fork or whisk.
Spread breadcrumbs on a flat plate.
Rinse the eggplant and zucchini slices and blot excess moisture with paper towels.
Set the zucchini aside with the potatoes.
Dip the eggplant slices in the beaten egg whites and then dredge them in the
breadcrumbs, coating both sides.
Place breaded eggplant slices on baking sheet and bake for 1/2 an hour, turning
them once during cooking.
When eggplant is finished cooking, lower the oven temperature to 350 degrees.
MMaakkiinngg tthhee TToommaattoo SSaauuccee::
Heat olive oil in a large saute pan.
Add onion and saute until translucent, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add mashed chickpeas to pan with tomatoes, tomato paste, cinnamon, oregano,
cumin, sugar, salt, and pepper.
Allow the sauce to simmer uncovered so that excess liquid can be cooked out.
AAsssseemmbblliinngg tthhee MMoouussssaakkaa::
Lightly grease a 9 x 13 x 3 inch baking pan.