Chicken, Eggplant and Tomato Bake

An Italian inspired dish, serve with a tossed salad and crusty bread. From my grade 12 Home Ec folder (a life time ago!)

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 6  Japanese eggplants
• 1  tablespoon salt
• 2  tablespoons  oil
• 3  chicken breasts
• 2  tablespoons  mixed Italian herbs, seasoning mix
• 2  cups  prepared  pasta sauce (bottled or homemade)
• 1  teaspoon garlic, minced
• 1  cup mozzarella cheese
• 1⁄3 cup parmesan cheese

Directions

1. Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry.
2. Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes.
3. Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning.
4. Place the chicken on top of the hot eggplant.
5. Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste).
6. Pour sauce over the chicken and cover with the cheeses.
7. Bake for 45-50 minutes (until the chicken is cooked through).
8. Serve with salad and crusty bread.