- Extra virgin olive oil
- Crushed red pepper flakes as desired
- 1 lb chicken tenders or boneless chicken breasts pounded thin
- 1 medium eggplant
- 1-2 zucchini (optional to use both eggplant and zucchini)
- ~2 cups marinara sauce (homemade or jarred with no added sugar)
- ~2 cups shredded mozzarella cheese
- Shredded or grated pecorino-romano cheese
- Preheat oven to 425 degrees F.
- Peel and slice eggplant into ½” thick disks.
- I have also made this by cutting the eggplant length wise.
- If you want some additional antioxidant support, don’t peel the eggplant. The skin may have some brain cell protective properties, according to some animal studies.
- If using zucchini, slice lengthwise about ¼” thick strips.
- Spread slides out onto baking pan; sprinkle with salt and let “sweat” for about 10-15 minutes.
- Pat eggplant/zucchini dry with paper towels.
- Brush with olive oil.
- Bake in 425 oven till a little brown. You want the slices to be cooked but not crispy (though crispy is ok too!) ~15 minutes.
- Remove from oven.
- In the meantime, drizzle olive oil onto chicken and add salt/pepper/herbs as desired.
- Cook chicken in frying pan on top of stove till just done; do not over cook!
- Begin assembling:
- Spoon tomato sauce in bottom of 13×9 pan to cover.
- Layer eggplant and top with cooked chicken pieces.
- Spoon tomato sauce on top; sprinkle with some shredded mozzarella.
- Place another layer of eggplant on top; cover with more sauce and cheese.
- Bake till bubbly and cheese is melted.
Mary-Beth says: “Stacking and layering ingredients and topping with sauce and cheese turns ordinary ingredients into a special dinner. It cuts into squares nicely and the leftovers are sturdy enough for any travel container. And it is a favorite way for me to get more of this: vegetables!”