This version of the Greek musaka used just tomato sauce but adds chick peas as a protein. This can be served as an appetizer or main course and can be served warm or cold. It is a very versatile dish and can be made days in advance. Total Time: 75 minutes Prep Time: 15 minutes Cook Time: 60 minutes Yield: 8-10 Level: Easy Ingredients 10 Italian eggplants, sliced 4 to 5 Roma tomatoes sliced 1/2 cup fresh chopped parsley 1 cup sliced onion 1/4 cup sliced garlic 1 can 15 or 16 oz chick peas 1 serrano or jalapeno chopped and no seeds 3/4 cup seasoned bread crumbs 1/2 cup grated Romano cheese 1 can 16 oz can plain tomato sauce 5 tbs olive oil 1 tsp salt 1 tsp black pepper Directions Preheat oven to 450 degrees. Toss sliced eggplant with 3 tablespoons of olive oil and 1 tsp salt, spread on a baking sheet and bake for 20 minutes. Heat a saute pan and add 3 tablespoons olive oil, then add onions and garlic and cook for 5 minutes, next add chick peas and cook for another 5 minutes, set aside. In a deep baking dish begin layers the vegetables, sprinkle bottom of the dish with 2 tables spoons of the bread crumbs then a layer of eggplant, next a layer of tomatoes, sprinkle with parsley, add a layer of the onion mix and then a couple tablespoons of tomato sauce, season layer with 1/2 tsp salt and some black pepper, then repeat layer and top with tomato sauce and chopped chili. Mix remainder of bread crumbs and Romano cheese and sprinkle on top of baking dish. Place in a preheated oven at 450 degrees and cook for 35 minutes. Remove from oven and let sit for 15 minutes before serving. Serve by itself or with grilled chicken or steak.