‘Eating Clean on the Cheap’ – Eggplant and Chicken Tower

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*On sale this week at Publix (9/20-9/26/12)

Last Friday night, I had the house all to myself and so I was happily solo for dinner! I had purchased an eggplant and had some leftover chicken and came up with this tower or deliciousness! Thankfully I made enough for two servings so I enjoyed the leftovers for lunch on Saturday.

8 oz leftover chicken* (frozen breasts and Greenwise are on sale)
4, 1/2″ slices of eggplant (always cheap!)
1 zucchini, chopped
1/2 cup thinly sliced onion
2 garlic cloves, minced
Olive oil*
1 cup Barilla marinara sauce*
Parmesan cheese, grated
Salt and pepper to taste

Heat approximately 2 tablespoons of olive oil in a large pan over medium heat. Add onion, zucchini, and garlic. Sauté about 7-8 minutes until soft. Remove from pan and add another tablespoon or so of olive oil. Increase to medium high heat. Add eggplant slices and cook about 2-3 minutes per side. Remove from pan and set 2 slices on a serving plate and the other 2 slices onto another plate. Season with salt and pepper. Pour 1/2 cup of marinara sauce over each stack of eggplants. Add leftover chicken to pan to quickly brown and heat through- only a couple of minutes. Place chicken on top of the marinara sauce. (marinara sauce will warm up from the heat of the eggplant and chicken) Add zucchini and onion mixture onto top of each eggplant and chicken stack. Sprinkle with Parmesan cheese. Add fresh basil and oregano if desired.

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