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1 eggplant peeled and sliced thinly
4 boneless skinless chicken breast
1 jar organic marinara sauce
2 cups shredded parmesan
1 cup mozzarella cheese
1/4 bottle Italian dressing
2 Tbls Salt
Marinade chicken breast in Italian dressing for at least 4 hours. Place Eggplant in bowl of water with salt for 15 minutes to pull out bitterness. Preheat oven to 375 and grease a 12x9 glass baking dish. Lightly coat bottom of dish with marinara sauce, place chicken in middle. Place eggplant in single layer around chicken, coat with thin layer of marinara, Parmesan and mozzarella. Repeat. Bake 40 mins or until chicken is cooked through.
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