Ingredients

1 large eggplant Salt 1/4 cup olive oil, divided 8 ounces mushrooms (baby bella, shiitake and/or oyster), coarsely chopped Freshly ground black pepper 1/2 cup all-purpose flour 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 2 large eggs 1 cup bread crumbs 2 boneless, skinless chicken breast halves 4 large slices provolone cheese 1 pint grape tomatoes, halved or quartered lengthwise Preheat oven to 375 degrees.

Description

Peel The Eggplant, And Cut Into Rounds About 1/4-inch Thick. Arrange Slices Upright In Colander, Sprinkling All Sides Liberally With Salt As You Go, And Set Aside To Drain For At Least 30 Minutes. Rinse With Fresh Water, Gently Squeeze Out Extra Moisture

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