Chicken, Eggplant and Tomato Bake

Name: Chicken, Eggplant and Tomato Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
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

Submitted by cookingpompom

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

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Ready In:: 1hr 15mins
Ingredients:: 9
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

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

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RECIPE SUBMITTED BY

cookingpompom

<img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name).  My Poppy has long since passed, but I fondly remember him every time I log on.  I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby. My goal is to try one new recipe a week, for the past 8 years have achieved this.  I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later. When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church. My philosophy in life is: as we have to eat, we may as well eat well.

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