2 Tbs. margarine
1 medium eggplant, peeled, cut into 1/4" slices
1 can (14-1/2 oz.) Cajun-style stewed tomatoes, sliced
1 c. sliced mushrooms
1 tsp. salt
1 tsp. chili powder
1 clove garlic, crushed
2 tsp. chopped cilantro
6 smoked broiler-fryer chicken breast halves, boned, skinned
1 c. buttered bread crumbs
Cilantro sprigs for garnish
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Preheat oven to 350ºF. In a large frying pan over medium heat, melt margarine. Add eggplant, and sauté until tender, about 5 minutes; set aside. In a large bowl, combine the tomatoes, mushrooms, salt, chili powder, garlic, and chopped cilantro. Mix well; set aside.
Slice chicken into 1/4" by 1" strips.
In a 2 qt. casserole, layer 1/2 of eggplant, then 1/2 of chicken strips. Pour tomato-mushroom mixture over all. Sprinkle with bread crumbs. Bake about 20 minutes or until thoroughly heated and crumbs are lightly browned.
Garnish with cilantro sprigs and serve immediately.
Yield: 6 servings
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