MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Eggplant Gratin
 Categories: Low cal, Chicken
      Yield: 6 Servings
 
      2    Eggplants (500 g ea)
      1 c  Part skim mozzarella cheese;
           - shredded
      2 tb Parmesan cheese
      1 lg Chicken breast; boneless
    1/2 c  Flour
           Salt & pepper
           Olive oil

MMMMM------------------------TOMATO SAUCE-----------------------------
     28 oz Can plum tomatoes (796 ml)
    1/4 c  Tomato paste
      1 md Onion; finely chopped
      2 cl Garlic; minced
      1 lg Bay leaf
      1 tb Dried basil
      1 ts Dried oregano
           Salt & pepper
 
  Cut eggplants in half lengthwise, prick skin with a fork. Place cut
  side down on a lightly greased baking sheet; bake at 450°F for
  20 minutes or until tender.  Let cool, then slice crosswise into
  1/2" slices.
  
  Slice or pound the chicken breasts thin (1/2") and dredge in
  seasoned flour. Heat the olive oil in a large skillet over
  medium-high heat and lightly brown the chicken pieces. Remove and
  let drain on paper towel.
  
  Tomato Sauce:

  In food processor or blender, puree tomatoes. In a large saucepan,
  saute the onion in a little olive oil until transparent, add the
  garlic and saute for 1 minute. Add the tomato paste and fry for a
  minute or two (you may need to add more oil), then add the
  tomatoes, bay leaf, basil, and oregano. Simmer uncovered for 20 to
  30 minutes until thicken. Adjust seasoning with salt and pepper to
  taste. Remove the bay leaf.
  
  In an 8" square (2 liter) baking dish, spread a thin layer of
  sauce, then a layer of eggplant, then chicken slices. Sprinkle with
  mozzarella cheese. Repeat the layers and top with sauce, sprinkle
  with mozzarella and grated parmesan cheese.  Bake in 400°F oven
  for 20 minutes or until bubbly and cheese is browned.
  
  Note: The sauce recipe is a handy all purpose sauce that can be used
  as a basis for many pasta dishes.  Use fresh herbs if available, and
  add a little ground fennel if desired.
 
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