From Colorado Classique

1 small eggplant, sliced into 1/4 in. thick rounds

6-8 T. olive oil, divided

2 t. salt, divided

1 t. ground black pepper, divided

4 boneless, skinless chicken breasts, cut into 1/4 in. slices

1 15 oz. can crushed tomatoes (sauce)

2 6 oz. packages sliced mozzarella cheese

1/2 c. Parmesan cheese

1/4 c. lightly packed fresh basil leaves

Preheat broiler. Coat both sides of eggplant rounds with some of the olive oil, salt and pepper. Arrange eggplant on a baking sheet and broil about 5 minutes on each side or until browned; set aside. Turn oven to 425 degrees. Heat 1 T. olive oil over medium heat in a large skillet. Season chicken with salt and pepper and saute in hot oil. Layer a greased baking dish with half of eggplant, half of chicken, half of tomatoes, half of mozzarella cheese, half of Parmesan cheese, and half of basil leaves. Repeat layers. Drizzle top with 1/2 T. oilve oil. Bake, uncovered, for 20-25 min. Let stand 5 min. before serving.