I am always a sucker for any kind of parmigiana and am always looking for different ways to make it. This is perfect if you have some leftover chicken (usually from a rotisserie chicken that I bought at Safeway!).
8 oz. cooked chicken, cut into tiny pieces
1 eggplant, skinned and sliced into thin rounds
6 oz sliced mushrooms (I used designer mushrooms)
1 c Marinara sauce
Mozzarella cheese, grated
Parmesan cheese, grated
Preheat oven to 400.
Peel and slice the eggplant. Place them on a cookie sheet and salt each side. Let them sit for at least 15 minutes. Dab off the water and place them on a greased cookie sheet.
Put them in the oven for 15 minutes, turning them over once.
While the eggplant are in the oven, sauté the sliced mushrooms in some olive oil until they are tender. Season with a bit of pepper. Set aside.
Reduce the oven temperature to 350.
Grease a 9″ casserole dish. Place the eggplant slices in a single layer in the bottom of the casserole dish.
Top with the cooked chicken. Add the Marinara sauce. Add the mozzarella and parmesan cheese. Sprinkle some Italian spices.
Repeat with another layer of eggplant, chicken, cheese, and spices. Top with the sautéed mushrooms.
Place the dish in the oven and cook for about 30 minutes.