CHICKEN AND EGGPLANT

INGREDIENTS:

• 1 Eggplant-1/4 in slices
• 28 oz can tomatoes
• olive oil AND garlic
• 1 med onion chopped
• 3/4 lb chicken- ground
• 8 oz tomato sauce
• 1 1/2 t oregano
• salt, pepper, hot pepper
• 1 cp mozzarella cheese shredded
• 1/2 cp bread crumbs
• 2 T parmesan cheese

DIRECTIONS Arrange and bake eggplant sliced on lightly oiled pan (350) 25 min until softened. Cool. Puree tomatoes with liquid. Sauté onion and garlic in oil. Add ground chicken. Cook through, drain. Add pureed tomatoes, sauce, oregano, salt and peppers. Simmer 25 min. Brush 9x13 baking pan lightly with oil. Arrange 1/2 eggplant and chicken, All mozzarella cheese, remaining sauce and chicken. Combine bread crumbs and parmesan cheese. Sprinkle on top. Bake (350) 30 min. Let set 10 min. Serve.