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First, you need your gravy!
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I usually make my own, but you may use any store brands: Prego, Ragu, Paul Newman, you get the picture!
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If using store-bought, get the flavor you like best.
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Get that heating up in a pot!
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If using a store brand, you might want to add some fresh garlic and a splash of red wine to spruce it up a bit.
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Wine makes everything better!
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Next you will peel the eggplant.
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Take the purple skin off with a knife.
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Slice the eggplant in 1/4-inch round slices.
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Spread the slices out on a kitchen towel.
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Lightly salt each slice and let it sweat for 5 minutes, then flip and repeat on the other side.
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Heat up about 1 cup of olive oil in a skillet.
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Take each slice of eggplant and dip into milk and then flour.
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Fry the eggplant about 4 slices at a time until slightly brown on each side, then place on a plate with paper towels to drain.
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In a separate skillet, add the remaining 2 tablespoons of olive oil and heat on medium high.
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Add the cubed chicken to the pan and cook until done.
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Season with garlic powder and pepper.
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Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish.
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Layer the bottom of the dish with half of the fried eggplant.
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Add the chicken on top of the eggplant and cover with half of the remaining gravy.
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Add half of the cheese and evenly spread over the gravy.
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Layer the remaining eggplant, gravy and cheese.
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Bake uncovered for 45 minutes at 350 degrees.
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Serve hot with salad and bread!
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Dont forget to eat any leftovers for breakfast.
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With most Italian dishes, it is usually even better the second day!
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Those Italians just know how to cook!
