CHICKEN BREASTS WITH EGGPLANT

1 small eggplant
2 tablespoons olive oil
Salt and Freshly-ground black pepper (to taste)
1 whole boned chicken breast, split
Flour (for dredging)
1 teaspoon minced garlic
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon rosemary
2 tablespoons finely-chopped fresh Italian parsley

Preheat oven to 450 degrees F.

Cut eggplant into slices about 1/4-inch thick. Coat a baking tray with 1 tablespoon of the oil. Place eggplant slices on a baking tray and bake, uncovered, about 8 minutes. Then check: When bottoms begin to brown, turn over and bake for several more minutes until tops are brown. Remove from oven and set aside.

Heat remaining oil in a medium skillet. Salt and pepper the chicken breasts, dust with flour, then place in the hot oil and quickly brown on both sides.

Add garlic, wine, oregano, rosemary, and parsley, cover, and simmer for several minutes.

Turn off heat and transfer the chicken breasts to a small baking dish. Place the eggplant slices on top and coat with the pan juices.

Cover and bake in 450 degree F oven about 5 minutes.

Makes 2 servings
Source: Eat Right, Eat Well - The Italian Way by Edward Giobbi and Richard N. Wolff, M.D.