Broiled Eggplant & Chicken Parm

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    Broiled Eggplant & Chicken Parm

    Recipe by Marge Perry and David Bonom

    • 4Servings

    Ingredients

    • 1 eggplant (2 lbs.), cut into twelve 3/4-inch-thick slices
    • 2 tbsp. olive oil
    • 3/4 cup marinara sauce
    • 1 1/2 cups sliced Roasted Garlic-Lemon Chicken, thawed
    • 1 cup shredded mozzarella
    • 3 tbsp. grated Parmesan
    • 12 basil leaves, torn

    Preparation

    Preheat broiler. Brush eggplant slices with oil on both sides; season. On foil-lined baking sheet, broil 6 to 7 minutes per side. Spread eggplant with sauce; top with chicken and cheeses. Broil until cheese melts, about 3 minutes. Sprinkle with basil.