Ingredients
6 chicken breast fillets
1/2 stick butter
2 tbsp olive oil
1 eggplant
1 pound tomatoes, chopped
1/2 pound mozzarella cheese, thinly sliced
baby spinach leaves for garnish

Directions
1. Preheat oven to 375 F. Place chicken into a ovenproof dish.
2. Slice eggplant lengthways. Heat oil and butter in a non-stick. Cook eggplant for 2-3 minutes until tender. Transfer to a plate lined with a paper towel.
3. Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella.
4. Bake for about 20 minutes. Serve warm with baby spinach leaves.