Bravo Italian Chicken For Two

• 1 small eggplant, peeled and cut into 1-inch cubes
• 1/2 teaspoon salt
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/8 teaspoon Italian seasoning
• 1/8 teaspoon pepper
• 2 cups tomato basil pasta sauce
• 3/4 cup shredded part-skim mozzarella cheese

1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
2. Meanwhile, sprinkle chicken with Italian seasoning and pepper. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer chicken to a greased 13x9-in. baking dish; sprinkle with 1/3 cup mozzarella cheese.
3. 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.
4. Cover and bake at 350u0b0 for 35-40 minutes or until a thermometer reads 170u0b0.

eggplant, salt, chicken, italian seasoning, pepper, tomato basil pasta sauce, mozzarella cheese

Taken from www.tasteofhome.com/recipes/bravo-italian-chicken-for-two/ (may not work)