Ingredients
1 medium eggplant, peeled and cut into 1-inch cubes1 teaspoon salt4 boneless skinless chicken breast halves (5 ounces each)1/4 teaspoon Italian seasoning1/4 teaspoon pepper1-1/2 cups shredded part-skim mozzarella cheese1 jar (24 ounces) tomato basil pasta sauce
Preparation
Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
Meanwhile, sprinkle chicken with Italian seasoning and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13x9-in. baking dish; sprinkle with 3/4 cup mozzarella cheese.
Rinse eggplant; pat dry with paper towels. Transfer to a large bowl; add pasta sauce and toss to coat. Spoon over chicken; top with remaining cheese.
Cover and bake at 350° for 35-40 minutes or until a thermometer inserted into the chicken reads 170°.
