Italian Chicken Bravo

Photo taken from Taste of Home magazine
www.tasteofhome.com

For Christmas, Oliver gave me a subscription to Taste of Home magazine.  It only comes every few months, but each issue has a lot of great recipes.  As part of our meal plan, I try to incorporate a few recipes from this magazine and other cook books/blogs/etc.  Tonight I made Italian Chicken Bravo (from Taste of Home magazine).  It was pretty tasty.  Even Sofia ate it, and said "num num num".

Ingredients:

• 1 medium eggplant
• 1 lb boneless, skinless chicken breast (cut in half or quarters to cook faster)
• 1 jar pasta sauce (or make your own home made)
• Shredded Cheese (I used grated Farmer Cheese but you can use mozz. or your favorite)
• Salt
• Italian seasoning (I used my own "Italian" mixture)
• Whole wheat spaghetti (cook per instructions on box)

Directions:
Peel then cube the eggplant.  Throw it in a colander and toss it with salt.  Let this sit for about 30 minutes.  After 30 minutes, rinse with water and then pat dry.  Season the chicken breasts with Italian seasoning and brown in a hot skillet.  Transfer the browned chicken breasts to a medium sized casserole dish.  Add the eggplant.  Cover with the sauce and the cheese (as far as how much cheese to use, sprinkle to your liking).  Bake at 375 degrees until the internal chicken temperature is 180 degrees.  Serve over the cooked whole wheat pasta.  Yuuuum!