This is better than chocolate! It is a Rachael Ray recipe.

Enjoy!

Ingredients:

1 eggplant, trimmed and peeled

salt and pepper

2 thick slices coarse textured country style white Italian bread (3 ounces) torn into pieces ( I just used seasoned breadcrumbs)

7 tablespoons olive oil

3 ounces herbed fresh goat cheese at room temperature

2 large skinless, boneless chicken breast halves (10 ounces each) sliced horizontally into 2 cutlets

1 large beefsteak tomato four 1/4 inch slices cut from the center and the rest finely diced

• Cut four 1/3 inch thick lengthwise slices from the eggplant (discard end slices). Place the eggplant slices in a colander in the sink, sprinkle lightly with salt and let stand for 15 minutes, pat the eggplant dry.

• Meanwhile, in a food processor, pulse the torn bread to form large, coarse crumbs, measure out 1 1/2 cups. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the breadcrumbs and cook, stirring occasionally, until nicely toasted, 6-8 minutes. Transfer the crumbs to a small bowl. Or omit this part if using seasoned breadcrumbs.

• In the reserved skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant and cook, turning once or twice until golden and tender, 6-7 minutes. Transfer the eggplant to a plate and evenly spread one fourth (about 1 1/2 tablespoon) of the goat cheese on each slice, loosely cover with foil to keep warm.

• Return the pan to medium high heat, add the remaining 2 tablespoons olive oil and swirl to coat. Lightly season the chicken with salt and pepper. Add to the skillet smooth side down and cook  over medium high heat, turning once or twice until just firm to the touch, 7-8 minutes. Transfer to serving plates and and on top of  the cheese covered eggplant slice.

• Add the tomato slices to the skillet and cook, turning once to warm through, about 2 minutes. Place a slice on each chicken cutlet.

• Add the diced tomato and 1/2 cup water to a pan, scraping up the browned bits and bring to a boil. Cook, stirring until thickened about 3 minutes. Season lightly with salt and generously with pepper. Spoon the sauce over the chicken and sprinkle with breadcrumbs.