Baked Chicken with Eggplant, Tomato and Mozzarella
You've got to love the taste of fresh mozzarella cheese. Buy the best you can afford, I say, and use it sparingly.
Preheat oven to 180C. Lightly grease an ovenproof dish.
Heat the olive oil in a frying pan. Add the eggplant slices and cook over medium heat for 4-5 minutes on each side or until golden brown and tender.
Place the chicken breasts into the prepared dish. Place a slice of eggplant on each breast, then top each with tomatoes and slices of mozzarella.
Bake for 25-35 minutes or until cooked through and the cheese is golden.
Garnish with the basil leaves and serve immediately.