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
Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, spray a rimmed baking sheet with vegetable cooking spray. Place the eggplant on the baking sheet. Brush both sides of the eggplant with 2 tablespoons oil and season as desired.
Bake for 15 minutes. Remove the baking sheet from the oven and push the eggplant to one side of the baking sheet. Place the chicken on the other side of the baking sheet. Brush the chicken with 1 tablespoons remaining oil and season as desired.
Bake for 15 minutes or until the eggplant is browned and the chicken is cooked through. Pour the sauce over the eggplant and chicken. Top with the cheeses.
Bake for 5 minutes or until the cheese is melted and lightly browned. Sprinkle with the basil just before serving.