Sheet Pan Chicken & Eggplant Parmesan | Food Town

Name: Sheet Pan Chicken & Eggplant Parmesan | Food Town
Ingredients: 1 large eggplant (about 1 1/4 pounds), cut crosswise into 3/4-inch thick slices; 3 tablespoons olive oil; 1 pound boneless, skinless chicken breast (4 small or 2 large cut in half crosswise); 2 cups Prego® Traditional Pasta Sauce, Garden Harvest Chunky Tomato,or Onion & Garlic Italian Sauce; 4 ounces shredded mozzarella cheese (about 1 cup); 1/4 cup grated Parmesan cheese; 1/2 cup thinly sliced fresh basil leaves

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Eggplant or Chicken? Hard to decide? Make both! It is so easy with our recipe for Sheet Pan Chicken & Eggplant Parmesan.

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Ingredients

1 large eggplant (about 1 1/4 pounds), cut crosswise into 3/4-inch thick slices
3 tablespoons olive oil
1 pound boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
2 cups Prego® Traditional Pasta Sauce, Garden Harvest Chunky Tomato,or Onion & Garlic Italian Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
1/4 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil leaves