Chicken and Eggplant Parmesan
Ingredients
- 1 small eggplant (about 1 pound), cut into 1/4-inch rounds
- 4 tablespoons olive oil
- 1 teaspoon salt
- Fresh-ground black pepper
- 1 pound boneless, skinless chicken breasts (about 3)
- 2 cups canned crushed tomatoes in thick puree
- 1/2 pound fresh mozzarella , cut into thin slices
- 1/3 cup grated Parmesan cheese
- 1/4 cup lightly packed basil leaves
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