Ingredients
1small eggplant,(about 1 lb)
4tbspolive oil
1tspsalt
fresh ground black pepper
1lbchicken breasts,skinless, boneless
2cupstomatoes in thick puree,canned, crushed
½lbfresh mozzarella
cupparmesan cheese,grated
¼cupbasil leaves,lightly packed
Preparation
Heat the broiler
Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2½ tablespoons of the oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon pepper.
Broil, turning once, for about 5 minutes per side, until browned.
Turn off the broiler and heat the oven to 425 degrees F.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with ¼ teaspoon of the salt and ⅛ teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan.
When cool enough to handle, cut the chicken crosswise into ¼-inch slices.
Oil an 8-inch square baking dish. Put ⅓ of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining ¼ teaspoon of salt.
Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil.
Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining ½ tablespoon of oil
Bake for 20 minutes. Let sit for 5 minutes before cutting.
Serve warm, and enjoy!
