Bravo Italian Chicken

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 4 boneless skinless chicken breast halves (5 ounces each)
• 14 teaspoon italian seasoning
• 14 teaspoon pepper
• 1 12 cups shredded part-skim mozzarella cheese
• 1 (24 ounce) jartomato basil pasta sauce

1. Place eggplant in a colander over a plate; sprinkle with salt and toss.
2. Let stand for 30 minutes.
3. Meanwhile, sprinkle chicken with Italian seasoning and pepper.
4. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
5. Transfer chicken to a greased 13-in.
6. x 9-in.
7. baking dish; sprinkle with 3/4 cup mozzarella cheese.
8. Rinse eggplant; pat dry with paper towels.
9. Transfer to a large bowl; add pasta sauce and toss to coat.
10. Spoon over chicken; top with remaining cheese.
11. Cover and bake at 350 for 35-40 minutes or until a meat thermometer inserted into the chicken reads 170.
12. Time does not include sitting time.

eggplant, salt, chicken breast halves, italian seasoning, pepper, mozzarella cheese, jartomato basil pasta sauce

Taken from www.food.com/recipe/bravo-italian-chicken-459870 (may not work)