Parmesan Chicken on Muffins

• 4 thin slices eggplant, about 1 1/2 oz. each
• 2 Tbs. olive oil
• 1 Tbs. minced garlic
• 6 oz. soy chicken strips
• 8 Tbs. spaghetti sauce
• 2 extra-large English muffins, split in half
• 2 Tbs. soy margarine
• 3 oz. oil-packed sun-dried tomatoes
• Seasoning salt to taste
• 4 slices low-fat mozzarella cheese, about 1 1/2 oz. each
• 4 Tbs. freshly grated Parmesan cheese

1. Preheat oven to broil.
2. Line baking sheet with foil, and set aside.
3. Arrange eggplant slices on baking sheet, brush with 1 tablespoon olive oil and broil about 7 minutes, turning once, until eggplant is tender and just browned.
4. Remove from oven, and set aside.
5. Reduce heat to 425F.
6. Heat remaining 1 tablespoon oil in large skillet over medium heat.
7. Saute garlic and chicken strips for 2 to 3 minutes, or until chicken turns golden and is heated through.
8. Stir in 4 tablespoons spaghetti sauce.
9. Remove from heat, and set aside.
10. Arrange muffin halves on baking sheet.
11. Spread 11/2 teaspoons margarine on each muffin half.
12. Place pieces of sun-dried tomatoes, and spread 1 tablespoon spaghetti sauce on each muffin half.
13. Place eggplant slices on sauce, top with portion of chicken strips spread equally among muffins, and sprinkle with seasoning salt.
14. Top each muffin with slice of mozzarella and Parmesan cheese.
15. Arrange muffins on baking sheet, and place in oven.
16. Cook for 7 to 10 minutes, or until cheese melts and bubbles.

thin slices eggplant, olive oil, garlic, soy chicken, spaghetti sauce, muffins, soy margarine, tomatoes, salt, lowfat, parmesan cheese

Taken from www.vegetariantimes.com/recipe/parmesan-chicken-on-muffins/ (may not work)